Black Pepper-Braised Pork Belly

Serves: 4
Prep time: 20 minutes
Total time: 4 hours (includes 2 to 3 hours marinating)

INGREDIENTS

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

DIRECTIONS

1. 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. 
2. 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. 
3. 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.

Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.