Episode Recipes
Thom Khem (Lao Braised Pork Belly and Egg Stew)
COOK TIME: 1 hr 15 mins
SERVES: 4
Laura Pork belly and boiled eggs braised in a caramelised, savoury soy broth, served with jasmine rice, chilli and coriander.
Ingredients List
Garnishes
Method
- Wash and rinse the rice, add to the rice cooker, add the required amount of water to cook the rice and set to cook.
- Fill a large pot with water, place onto the stovetop and bring to the boil.
- Add the eggs to the boiling water and cook for 10 minutes.
- Once the eggs are cooked, add them to a bowl of cold water to cool.
- Peel the eggs once cooled.
- Fill the large pot with water again and bring to the boil.
- Cut the pork belly into thin rashers, then into 1 inch sized pieces.
- Add the pork belly to the boiling water and blanch for 5 minutes.
- Drain the water from the pork belly and give it a rinse to remove any residue.
- Mince the garlic cloves.
- Slice the ginger into thin discs.
- Heat a saucepan or pot on a low to medium heat.
- Add oil to the saucepan and heat for 30 seconds.
- Add sugar to the oil and let it slowly melt and caramelise, stirring often to prevent burning. It should take approx. 5-6 minutes to turn into a golden caramel colour and texture.
- Add the minced garlic to the caramel and cook for 30 seconds.
- Add the pork belly to the caramel and cook for 5 minutes, stirring to coat the pork belly pieces well in the caramel.
- In a measuring jug, add water, light soy sauce, dark soy sauce, oyster sauce and fish sauce, stir to combine and add to the caramelised pork.
- Add the ginger slices and pepper to the pot and bring to the boil, once it starts to boil turn the heat down to a gentle simmer, pop the lid on and let it cook for 30 minutes.
- Once 30 minutes is up, add the eggs and cook for a further 10 minutes.
- Finely slice the red chilli and coriander.
- Serve with cooked rice, and chilli and coriander garnished on top.
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