Prep time: 20 minutes
Total time: 4 hours (includes 2 to 3 hours marinating)
2 pounds|900 grams skin-on pork belly
8 red Thai chilies, thinly sliced and divided
6 tablespoons|90 ml fish sauce
5 tablespoons|65 grams granulated sugar
5 tablespoons|40 grams minced shallots (about 1 medium shallot)
¼ cup|35 grams freshly ground black pepper
6 tablespoons|90 ml vegetable oil
1 ⅔ cups|400 ml Foco coconut juice
2 chopped scallions, plus more to garnish
steamed jasmine rice, to serve
4 soft boiled eggs, halved lengthwise, to serve
pickled mustard greens, to serve
- Cut the pork belly into 1-inch by ½-inch strips. Add to a large bowl with half of the chilies, fish sauce, sugar, shallots, black pepper, and 4 tablespoons of the oil, then toss to combine. Cover and refrigerate for 2 to 3 hours, or overnight.
- Heat the remaining 2 tablespoons of oil in a large skillet over medium-high. Add the pork belly and cook, stirring often, until golden all over, about 10 minutes. Add the coconut juice and reduce the heat to medium-low. Continue cooking, stirring occasionally, until caramelized, about 45 minutes.
- Stir in the remaining chilies and scallions and divide the rice among 4 plates. Top each plate with the pork, pickled greens, and an egg. Garnish with chopped scallions. Oishi oishi.
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