Meat Recipes - Pork Belly with Five Spices Recipe

Ingredients

• 1 large bunch fresh coriander (cilantro) with roots

• 30ml/2 tbsp vegetable oil

• 1 garlic clove, crushed

• 30ml/2 tbsp five-spice powder

• 500g/1 1/4lb pork belly, cut into 2.5cm/1 in pieces

• 400g/14oz can chopped tomatoes

• 150ml/1/4 pint/2/3 cup hot water

• 30ml/2 tbsp dark soy sauce

• 45ml/3 tbsp fish sauce

• 30ml/2 tbsp sugar

• 1 lime, halved

Serves 4

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Method:

1. Cut off the coriander roots. Chop five of them finely and freeze the remainder for another occasion. Chop the coriander stalks and leaves and set them aside. Keep the roots separate.

2. Heat the oil in a large pan and cook the garlic until golden brown. Stirring constantly, add the chopped coriander roots and then the five-spice powder.

3. Add the pork and stir-fry until the meat is thoroughly coated in spices and has browned. Stir in the tomatoes and hot water.

4. Bring to the boil, then stir in the soy sauce, fish sauce and sugar.

5. Reduce the heat, cover the pan and simmer for 30 minutes. Stir in the chopped coriander stalks and leaves, squeeze over the lime juice and ladle into bowls. Serve.

Note: This recipe originated in China, but traveled to Thailand when colonists from southern China settled in the country. Over the centuries, the dish has evolved and Thai cooks have provided their own unique imprint.

Cook's Tip: Make sure that you buy Chinese five-spice powder, as the Indian variety is mode up from quite different spices.