1. Cut pork belly into 3cm cubes. 2. Combine pork with purple shallots, fish sauce, sliced chilli and sweet chilli sauce in a large bowl. 3. Mix well and stand for 15 minutes. 4. Place the rice bran oil and sugar in a wok and cook until the sugar starts to caramelise. This gives the dish it's colour. 5. Add the marinated pork mixture to the wok and stirfry over high heat until browned and mixture is thickened. 6. Add 1 cup of the stock and simmer over low heat for about 20 minutes until the liquid is reduced by half. 7. Add the remaining stock and extra sweet chilli sauce and simmer for a further 20 minutes or until the pork is tender and liquid is reduced by half again. 8. Add mushrooms and half the green onions and toss to combine. 9. Transfer to a serving dish. 10. Top pork with remaining green onions, coriander and sliced red chilli (if desired). 11. Serve with steamed jasmine rice and steamed Asian greens. 12. Suitable to freeze. 13. Note: Prep time does not include the 15 minutes standing time. ---------------------------------------------------------------------------
Nutrition
Ingredients
