Poitrine de porc braisée thaïlandaise aux feuilles de moutarde marinées

Ingrédients

• 5 cloves of garlic
• 3 coriander root
• 1 teaspoon black peppercorns
• 1 kg pork belly (sliced into big pieces)
• 3 tablespoons oil
• 280 g pickled mustard greens
• 2.5 tablespoons dark soy sauce
• 1 tablespoon golden mountain sauce
• 2 tablespoons palm sugar
• 1.30 l water ((step 6))

Préparation

1. 1

   Cut the pork belly into large pieces. Fill a pot with enough water to cover the pork and heat it on medium until it boils. Add the pork belly, cover with a lid, and let it cook for 15 minutes.

2. 2

   While the pork is boiling, use a mortar and pestle to pound the coriander root, black peppercorns, and garlic into a paste.

3. 3

   After 15 minutes, remove the pork belly slices from the pot and place them in a colander to drain well.

4. 4

   Heat oil in a large wok or skillet over low heat. Carefully add the pork slices to the hot oil, watching out for splatters, and sear pork belly for 2–3 minutes.

5. 5

   Add the garlic-peppercorn-coriander paste to the pork and stir well to coat all the pieces. Then, add the pickled mustard greens, golden mountain sauce, dark soy sauce, and palm sugar, ensuring each piece of pork is well-coated with the sauce.

6. 6

   Pour in water, then cover with a lid. Keep the heat low and let it simmer, flipping the pork slices every 15 minutes. Continue cooking for about 1 hour, or until the pork is tender. Once the pork is tender and the sauce has thickened, it’s ready to serve. Enjoy your delicious Thai / Chinese braised pork belly hot!