We love pork. We eat a lot of pork at home and Raiden also loves pork a lot. A few weeks ago we were at Costco and found some pork belly that looked really good. We usually don’t buy pork belly but I wanted to try something new. I wanted to cook it using Thai chilli paste and lemongrass. It turned out really well and the wife also loved it. It’s a little bit spicy with a hint of sweet so it’s not burning your mouth type of spicy. Raiden was also able to try it and he loved it as well. It’s a favorite new item on our menu and it is perfect with some tom yum goong. The sour and spicy from the soup cuts the fattiness from the pork belly and makes for a great combo. Enjoy with some warm jasmine rice!!!
Ingredients
350g of Pork belly (remove skin and slice into 1/4″ thick)
2 Lemon grass (thinly slice)
1 Large Shallot (Thinly slice)
4-5 Kaffir lime leaves
1/2 cup of water
1tbsp fish sauce
1/2 tbsp mushroom sauce
1/2 tsp sugar
1 tbsp Thai Chili paste
1 Green onion (for garnish)
Instructions
1. Over medium heat add 1/2 cup of water and pork belly into a wok or medium pan.
2. Once water starting to boil add in fish sauce, mushroom sauce and sugar and cook until all the liquid evaporate.
3. Continue cooking the pork until nice and golden brown, at this point there should be a good amount of grease coming out of the pork belly.
4. Add in shallot, lemon grass and kaffir lime leaves. Continue stir fried until shallot starting to turn brown.
5. Add Thai Chili Paste and make sure everything is evenly coated.
6. Drain all the fat and move the Pork Belly with Lemon Grass to a plate and garnish with long thin slice of green onion serve warm with Thai Jasmine rice
