Cambodian Braised Pork with Chilies
Cambodian Braised Pork with Chilies Recipe only I love any dish which has pork belly in it. The great thing about it is it tastes amazing and the texture is spot on. The secret is to give it a really good browning first to render out some of the fat. So don't worry too much about the fat content of pork belly, its the fast food takeaways you need to stop. Try this simple dish and I bet you will be hooked on pork belly in the future. INGREDIENTS 1 kg pork belly cut into 5 by 8 cm pieces 2 tablespoons unsalted butter olive oil sea salt 5 dried long red chilies 3 garlic cloves, roughly chopped 1 teaspoon ground cumin 2 bay leaves 1 piece orange rind METHOD 1. Melt butter and a splash of oil in a wide pan over medium heat. Put pork into the pan in a single layer and season with sea salt. Cook the pork slowly, for about 30 minutes, turning occasionally, until the meat is golden brown and most of the fat has been rendered. 2. Meanwhile, put chilies in a bowl with 500 ml of boiling water ...