Moo Sam Chun Tom Khem – Slow Cooked Pork Belly

donna hay - - NEWS -

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.

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