Moo Sam Chun Tom Khem – Slow Cooked Pork Belly
Preparation time –20 minutes Cooking time –1HOUR, 10 minutes Serves –2
2 tbsp oil 4 stem coriander roots, chopped 8 clove garlic, chopped 1 tsp white pepper 320g pork belly 4 hard boiled eggs, peeled 400ml TCC coconut juice for cooking 400ml water 2 tbsp oyster sauce 2 tbsp sweet soy sauce 2 tsp fish sauce 4 tsp soy sauce 4 baby carrots, peeled 4 broccolini
1. In a large pot, stir fry the coriander roots, garlic and white pepper with oil on medium heat until fragrant. 2. Add all the remaining ingredients except baby carrot and broccolini and bring to boil. 3. Lower the heat, put a lid on and continue to cook for 25 minutes. 4. Add carrot and broccolini; continue to cook with the lid off for another 25 minutes. 5. Serve with steamed rice.