Since I was lft with some coconut milk from my Satay Ayam, I needed a recipe to use it. Since Serban has long told me he liked Vietnamese cuisine, I dedicate this to him. I had to do some modifications to the original recipe but it ended up great.
1 kg pork belly
2 cloves garlic, finely chopped
1/2 red onion
3 tbsp fish sauce
3 tbsp light soy sauce
1½ tbsp dark soy sauce
4 star anise
½ tsp cracked black peppercorns
2 tbsp brown sugar
1 tbsp vegetable oil
½ white onion, finely diced
1 cup coconut milk
2 cups water
8 hard boiled eggs – peeled
Jasmine rice to serve
Cut the pork belly into 4-5 cm cubes
Dice the red onions (shallots if you have) and garlic
Smash the leek with a mallet, then cut it up coarsely
Put into a bowl the pork cubes, fish sauce, soy sauces, garlic and leek.
Add the cracked pepper, star anise and palm sugar.
Marinate pork for at least 3 hours or overnight.
Chop the white onion.
Into a heavy based pan add vegetable oil and when heated add the onion and fry until golden.
Add to the pot the pork and its marinade, the coconut milk and water.
Simmer the mixture for one hour on low heat, skimming occasionally the fat, then add the previously hard-boiled eggs.
Simmer for another 1-1/2 hour.
Serve with jasmine rice and garnished with some greens (preferably vietnamese/asian ones), sliced lettuce leaves, coriander.