Vietnamese Pork Belly
Pork belly braised in coconut milk and fish sauce with ginger, chillies and cavolo nero
- 3 tbsp Coconut Oil
- 1 Onion Sliced into 4 thick rings
- 30 g Fresh root ginger Cut into matchsticks
- 1 kg Pork belly Skin removed
- 1 tbsp Chilli flakes (add more or less, to taste)
- 400 g Can Coconut milk
- 2-3 tbsp Fish sauce
- 200 g Cavolo nero or Kale Tough stalks discarded and sliced 2.5cm pieces
Heat the oil in a large frying pan and saute the onion and ginger over a medium heat for about 6 minutes, until softened: tip onto plate and set aside.
Meanwhile, slice and prepare the pork belly, trimming off any excess fat but leaving some for taste and texture. Cut into 2.5cm chunks and add to the pan to brown on all sides - about 10 minutes in total (you may need to do this in batches). Return the onions and ginger to the pan, add the chilli flakes, mix well and continue to cook for about 10 minutes.
Add the coconut milk and simmer, uncovered, for 30 minutes. Then add the fish sauce to taste, cover and continue to simmer for a further 30 minutes, stirring occasionally. Season with plenty of black pepper, add the cavolo nero or kale, cover and cook for 5 minutes. Serve with steamed rice, if liked.
Per Serving 2520kj/607kcals/48.8g fat/28g saturated fat/ 5.5g carbs/3.3g sugars/1.7g fibre/ 36.5g protein/1.4g salt