My Death Row Sticky Pork Belly Dish | Marion’s Kitchen

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

pork belly

🥗Healthier: pork shoulder

💰Cheaper: pork butt

Pork shoulder is leaner and can be more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is cheaper.

Start by preparing the marinade: pound coriander root, garlic, and whole white peppercorns in a mortar until smooth.

Add shallots and chopped palm sugar to the mixture and pound again until combined.

Cut pork belly into large chunks, about 2-inch cubes.

Place pork into a bowl and add the marinade paste along with dark soy sauce, regular soy sauce, and fish sauce.

Mix everything well and allow the pork to marinate (2 hours or overnight recommended, but can be used immediately).

Heat a pan over medium heat, ensuring it’s not too hot to avoid burning.

Add the marinated pork to the pan and gently toss for about 4-5 minutes until the pork starts to change color without searing.

Add whole spices: cinnamon stick, cloves, and shiitake mushrooms (previously soaked and cut in half).

Pour in the soaking liquid from the mushrooms as part of the braising sauce and mix well.

Cover the pot with a round of baking paper (with a slit for steam) and then place a lid on top.

Turn the heat to low and let it simmer for about 2 hours, checking occasionally to prevent burning.

After 2 hours, check the pork for tenderness and the sauce consistency.

Add five-minute thirty eggs to the pot, gently tossing them in the sauce.

Let the eggs simmer for an additional 15 minutes with the lid on to absorb flavor and color.

Stir in freshly ground black pepper before serving.

Transfer the pork and eggs to a serving bowl, garnishing with coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens