1 tsp vegetable oil
800g pork belly, sliced and cut into bite-sized chunks
1 star anise
2 lemongrass stalks, outer leaves removed and crushed
3 banana shallots, finely chopped
4 garlic cloves, crushed
1 red chilli, finely sliced
250ml coconut water
2 tbsp fish sauce
75g Werther’s Original Butter Candies, finely ground in a high-powered food processor
steamed rice, to serve
handful of herbs, to serve
1. Heat 1 tsp vegetable oil in a large sauté pan over a medium-high heat. Season the pork belly with salt, then fry off in batches, making sure not to overcrowd the pan. Once the pork is browned on all sides, remove from the heat and place on a plate. Set aside until later.
2. Add the star anise and lemongrass stalks to the same pan, and fry until they release their aromas. If the pan is looking a little dry, drizzle in some more oil. Add the chopped shallots and fry until translucent, then add the garlic and chilli. Stir fry for 1 min, then add the coconut water. Add the pork, fish sauce and ground Werther’s Originals. Turn the heat down to medium and cook covered for 20 mins.
3. Remove the lid and simmer for another 10 mins until the pork is sticky. Take off the heat and leave to cool for 2 mins. Serve with steamed rice and top with your choice of herbs.
Share