Ingredients
-
500 g pork belly
-
2 vietnamese purple shallots, chopped finely
-
1/4 cup fish sauce
-
1/4 cup sweet chili sauce
-
2 tablespoons rice bran oil
-
1 tablespoon sugar
-
2 cups reduced-sodium chicken broth
-
1 tablespoon sweet chili sauce, extra
-
6 mushrooms, halved
-
2 green shallots, cut into 1cm lengths
-
coriander, for garnishing
-
1 red chili pepper, sliced
-
red chili pepper, extra for garnishing
Instructions
- Cut pork belly into 3cm cubes.
- Combine pork with purple shallots, fish sauce, sliced chilli and sweet chilli sauce in a large bowl.
- Mix well and stand for 15 minutes.
- Place the rice bran oil and sugar in a wok and cook until the sugar starts to caramelise. This gives the dish it's colour.
- Add the marinated pork mixture to the wok and stirfry over high heat until browned and mixture is thickened.
- Add 1 cup of the stock and simmer over low heat for about 20 minutes until the liquid is reduced by half.
- Add the remaining stock and extra sweet chilli sauce and simmer for a further 20 minutes or until the pork is tender and liquid is reduced by half again.
- Add mushrooms and half the green onions and toss to combine.
- Transfer to a serving dish.
- Top pork with remaining green onions, coriander and sliced red chilli (if desired).
- Serve with steamed jasmine rice and steamed Asian greens.
- Suitable to freeze.
- Note: Prep time does not include the 15 minutes standing time.