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Pork Belly Skewers


Pork Belly Skewers Recipe

Ingredients:
  • 4 teaspoons coriander seeds,
  • 2 teaspoons fennel seeds,
  • 1 gallon water
  • 1 1/3 cups kosher salt
  • 2/3 cup granulated sugar
  • 3 (4-to 5-inch) fresh red chiles, thinly sliced
  • 1 tablespoon black peppercorns
  • 2 shallots, sliced
  • 3 garlic cloves, smashed
  • 3/4 cup daun salam (Indonesian bay leaves; 3/4 ounce)
  • 3 pounds pork belly, skin discarded
  • 2 tablespoons vegetable oil
  • 1 medium onion, cut into 6 wedges
  • 1 head garlic, left unpeeled and halved crosswise
  • 2 shallots, halved lengthwise
  • 2 cups chicken stock or reduced-sodium chicken broth
  • 1/2 cup plus 2 tablespoons Asian fish sauce
  • 1 cup grated palm sugar (8 ounces)
  • 1/2 cup plus 2 tablespoons fresh lime juice
  • 5 tablespoons rice vinegar (not seasoned)
  • 6 tablespoons chopped cilantro stems
  • 7 (4-to 5-inch) fresh red chiles, chopped, including seeds
  • 12 garlic cloves, chopped (about 6 tablespoons)
  • Equipment: about 60 (8-inch) wooden skewers, soaked in water 1 hour
Directions:
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