Helen RandellPork Belly with five spice
June 16th 2009 19:01
Pork belly with five-spice
1 large bunch coriander, with roots
2 tbsp vegetable oil
1 garlic cloves, crushed
2 tbsps Chinese five-spice powder
500g pork belly, cut into 2.5cm pieces
400g can chopped tomatoes
2/3 cup hot water
2 tbspn dark soy sauce
3 tbspn fish sauce
2 tbspn granulated sugar
1 lime, halved
1. Cut off the coriander roots. Chop five of them finely and freeze the rest. Chop the stalks and leaves and set them aside. (Note: For those with an aversion to coriander, the roots are an important flavour element to the dish, but you can leave out the skalks and leaves if you wish)
2. Heat the oil and cook the garlic until golden. Stirrling constantly, add the coriander roots and five-spice powder.
3. Add the pork and stir-fry until the meat is thoroughly cook and has browned. Stir in the tomatoes and hot water. Bring to the boil, then stir in the sauces and sugar.
4. Reduce the heat, cover the pan and simmer for 30 minutes. Stir in the chopped coriander (if using), squeeze over lime juice and serve with rice.
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Comment by Lara M
Love Speaks
Food Slate
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Because I really want to dig into the pork belly - best meat EVER!!
Comment by Helen Randell
Rough Cooking
As part of the anti-coriander crowd, I would suggest you simply leave it out.
The roots, which are added at the beginning, give the dish a wonderful depth, but you won't necessarily taste the strong coriander flavour from it. Give it a try if you feel brave.
Instead of the coriander leaves, you could use flat-leaf parsley.
- Helen
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness