When not slaving away with only Twitter and mad dog for company, I occasionally have a 'life.' This usually entails cooking for friends, trying far too many wines, and the occasional entire day out. I will post my ramblings, recipes and recommendations here on the 'Gourmet on the Go' blog. Hope you find something of interest!
Asian Style Braised Pork Belly with Aubergine Recipe
Author: Sarah Fay
Recipe type: Main
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...
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
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.
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.
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.
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.
Keep the heat low and add the chopped onion, garlic, ginger and chilli. Stir and sweat for 5 to 7 minutes.
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.
After an hour, add the lime juice, stir and taste. Add more fish sauce to taste.
Serve with steamed rice and garnish with coriander – delicious!