Recipe: sticky pork belly
For Noi, Thai cuisine is more than a recipe. As a child, she grew up with the scent of steamed rice and fresh ingredients. In her cookbook The Bible of Thai Cuisine, she shows you the most delicious dishes from the densely populated streets lined with food stalls in Bangkok to the sprawling beaches in southern Thailand. This recipe for sticky pork belly comes from the central region of Thailand, the part of the country considered to be the most fertile area. And it is delicious!
Why we love pork belly so much
Pork belly is one of those ingredients that makes our hearts beat faster, and not without reason. It is the perfect balance between tender meat and crispy fat, and you can really take it in any direction in the kitchen. Whether you roast it slowly, confit it or grill it until crisp, pork belly develops that fantastic, intense umami flavour. No wonder chefs and foodies all over the world swear by this golden cut from the kitchen.
How to make sticky pork belly
- Mix the light and dark soy sauce, the sugar and the oyster sauce, and marinate the pork belly in it. Leave to stand for 20 minutes.
- Heat a splash of oil in a wok over low heat. Fry the shallots until golden brown.
- Add the palm sugar and, after 10 minutes, when the colour of the sugar has changed, add the pork belly with the marinade. Simmer gently for 5 minutes.
- Serve with jasmine rice. Be sure to read the useful information on how to cook jasmine rice best (below the photo).
Rice in Thai cuisine
The most important ingredient in Thai cuisine is rice. Traditionally, all the dishes served at the table are considered accompaniments to the rice. No matter how beautiful and refined the dish is, it is subordinate to the rice that nourishes Thai people and gives strength to the land and the culture. The favourite type of rice in Thailand is jasmine rice, a long-grain rice with a distinctive aroma.
Cooking jasmine rice in 3 steps
The best cooked jasmine rice? Here’s how to make it:
- Rinse the rice with plenty of water; this ensures that the rice will be nice and sticky later.
- Put the rice in a pan and add 1.5 times as much water. Bring everything to the boil while stirring, then turn the heat down low. Cook the rice over low heat for 5 minutes.
- Turn off the heat and leave the rice to steam and finish cooking for 15 minutes with the lid on the pan.
Title: The Bible of Thai Cuisine
Author: Noi Pia-Ud
Price: €31,99
Publisher: Carrera Culinair
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