October 21, 2011

Asian Style Braised Pork Belly with Aubergine Recipe

Filed under: Food & Drink Recipes — Tags: , , , , , , , , , , — gourmet-on-the-go @ 2:44 pm

Asian Style Braised Pork Belly with Aubergine Recipe

Asian Style Braised Pork Belly with Aubergine Recipe
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Recipe type: Main
Author: Sarah Fay
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 4
This is one of my favourite mid-week recipes, much loved by adults and children alike. The blend of the sweet, spicy and sour sauce is such a winner with the soft unctuous pork belly and juicy flavourful aubergine. What’s more, it’s pretty easy and fast prepare…
Ingredients:
  • 500g skinless pork belly, cut into 2cm chunks
  • 1 large aubergine, cut into chunks
  • 2 tbsp ground nut or vegetable oil
  • 300ml chicken stock
  • 2 tbsp of fish sauce (Nam Pla)
  • 1 onion, peeled and chopped
  • 2 large cloves of garlic, peeled and chopped
  • 1 birdseye chilli, chopped
  • 1 inch knob of ginger, peeled and grated
  • 1 bunch of coriander, leaves and stalks separated, stalks finely chopped
  • 3 star anise
  • 1 cinnamon stick
  • 2 tbsp of dark brown or muscovado sugar
  • 1 tbsp water
  • Juice of half a lime
Method:
  1. Add 1 tbsp of oil to a large pan and heat over a medium flame. Brown off pork belly in two batches and set aside.
  2. Add another tbsp of oil to the pan and cook the aubergine until lightly golden, stirring now and then to prevent sticking. Set aside with the pork.
  3. Turn the heat right down and add the brown sugar and 1 tbsp of water to the pan, heat until it starts to bubble and caramelise.
  4. Add the pork and aubergine to the pan of sugar and throw in the star anise and cinnamon stick. Stir to cover in the sugar syrup.
  5. Keep the heat low and add the chopped onion, garlic, ginger and chilli. Stir and sweat for 5 to 7 minutes.
  6. Now add the stock, fish sauce and coriander stalks to the pan. Bring to a boil and then turn the heat right down, put a lid on the pan and simmer for 1 hour.
  7. After an hour, add the lime juice, stir and taste. Add more fish sauce to taste.
  8. Serve with steamed rice and garnish with coriander – delicious!

2 Comments »

  1. This was lovely – I used 2 chilies rather than 1, and also doubled the sugar/ water mix to give a bit more depth of flavour. Will definitely do again!

    Comment by Dr Gourmand — November 11, 2012 @ 4:59 pm

  2. Glad you tried and enjoyed the recipe – certainly one of my favourites. :)

    Comment by gourmet-on-the-go — November 13, 2012 @ 11:18 am

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