Name: Crispy Pork with Chilli
Yield: Serves 6
Cuisine: Thailand
Ingredients: 600 ml (1 pint) groundnut (peanut) oil, for deep-frying; 2 tablespoons Shaoxing rice wine or dry sherry; 1 teaspoon freshly ground black pepper; 1.4 kg (3 lb) boneless pork belly, with rind; 225 g (8 oz) tomatoes, cut into wedges; 1½ tablespoons finely chopped fresh ginger; 3 tablespoons coarsely chopped garlic; 2 tablespoons fish sauce or light soy sauce; 150 ml (5 fl oz) homemade chicken stock or store-bought fresh stock; 3 tablespoons finely sliced shallots; 3–4 large fresh red or green Thai chillies, seeded and sliced; 1 tablespoon salt; 3 tablespoons finely chopped fresh coriander

Preparation info

Serves
6

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Throughout most of Southeast Asia, pork is thoroughly enjoyed – and I mean savoured – from trotters to snout. In recipes such as this, everything depends upon the cooking technique and the seasonings even more than usual.

In this, one of my favourite Thai dishes, pork belly provides a prosaic foundation for a special treat. The pork is cooked twice so that it is at once both crispy and slightly chewy, with the taste of chilli and other spices in each morsel. It makes a delicious mea