Thai Tea-Spiced Pork Belly with Condensed Milk Sauce

Name: Thai Tea-Spiced Pork Belly with Condensed Milk Sauce
Prep time: 25 min
Cook time: 2 h 15 min
Yield: 4
Cuisine: American,
Ingredients: 2 pounds pork belly cut into 1-pound portions; 4 tbsps vegetable oil divided; 2 cups brewed Thai tea; 3 cups water; 2 tbsps soy sauce; 2 tbsps premium fish sauce; 2 tbsps brown sugar; 2 tbsps Gourmet Garden™ Minced Garlic Paste; 1 tbsp Gourmet Garden™ Ginger Paste; 1 piece star anise; 1 cinnamon sticks; 2 tsps black peppercorns whole; 1/2 cup sweetened condensed milk; 1/4 cup tahini; 4 tsps sambal chile paste; 2 tbsps Gourmet Garden™ Minced Garlic Paste; 2 tsps Gourmet Garden™ Ginger Paste; 2 cups short grain rice cooked; 4 tbsps vegetable oil; 1 tbsp fresh lime juice; 1 tsp sugar; 1 tsp premium fish sauce; 1/2 tsp Gourmet Garden™ Minced Garlic Paste; 1 Thai chile thinly sliced; 1 1/2 cups fresh Thai basil coarsely chopped; 1 cup fresh cilantro chopped; 1 bunch green onions cut into 1/2-inch pieces; 2 tbsps matchstick carrots; 6 fresh mint leaves thinly sliced; Fried garlic pieces

A little effort reaps the reward of this show-stopping main dish, featuring familiar Thai flavors combined with surprising elements. A vibrant herb salad cuts the richness of braised pork belly infused with Thai tea, plenty of aromatics, and a touch of fish sauce. Served ove... Read More Read Less

25m

PREP TIME

2hr 15m

COOK TIME

31

INGREDIENTS

Servings: 4

Ingredients

Thai Tea-Spiced Pork Belly
2 pounds pork belly, cut into 1-pound portions
4 tablespoons vegetable oil, divided
2 cups brewed Thai tea
3 cups water
2 tablespoons soy sauce
2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
2 tablespoons brown sugar
2 tablespoons Gourmet Garden™ Minced Garlic Paste Substitutions available
- 4 cloves fresh garlic
1 tablespoon Gourmet Garden™ Ginger Paste Substitutions available
- 1-inch piece fresh garlic, peeled and sliced
1 piece star anise
1 McCormick® Cinnamon Sticks
2 teaspoons McCormick® Whole Black Pepper
Condensed Milk Sauce
1/2 cup sweetened condensed milk
1/4 cup tahini
4 teaspoons sambal chile paste
2 tablespoons Gourmet Garden™ Minced Garlic Paste Substitutions available
- 4 cloves garlic, grated
2 teaspoons Gourmet Garden™ Ginger Paste Substitutions available
- 1/2-inch piece fresh garlic, peeled and grated
Crispy Rice Cakes
2 cups short grain rice, cooked
4 tablespoons vegetable oil
Herb Salad
1 tablespoon fresh lime juice
1 teaspoon sugar
1 teaspoon Thai Kitchen® Gluten Free Premium Fish Sauce
1/2 teaspoon Gourmet Garden™ Minced Garlic Paste
1 Thai chile, thinly sliced
1 1/2 cups fresh Thai basil, coarsely chopped Substitutions available
- fresh sweet basil
1 cup fresh cilantro, chopped
1 bunch green onions, cut into 1/2-inch pieces
2 tablespoons matchstick carrots
6 fresh mint leaves, thinly sliced
Garnish
Fried garlic pieces
Chopped fresh cilantro

KEY PRODUCTS

INSTRUCTIONS

1 For the Thai Tea-Spiced Pork Belly, pat pork dry. Score skin in crosshatch pattern. Heat 2 tablespoons of the oil in large Dutch oven on medium-high heat. Place pork belly in pot, one piece at a time. Sear until golden brown and crispy on all sides, about 2 to 3 minutes per side. Remove from pot.
2 Add remaining ingredients to Dutch oven, stirring to mix well. Return pork to pot. Bring to simmer on medium-high heat. Cover, reduce heat to low and cook 1 1/2 to 2 hours or until pork belly is tender and easily pierced with a fork. Remove pork from Dutch oven. Let stand at least 10 minutes. Cut pork into 2-inch square portions. Set aside.
3 Skim fat from surface of braising liquid. Using a slotted spoon, or small mesh strainer, skim liquid to remove star anise, cinnamon stick and peppercorns. Cook braising liquid on medium heat about 10 minutes or until reduced to about 1 cup. Remove from heat; keep warm.
4 Meanwhile, for the Sauce, whisk sweetened condensed milk, tahini, sambal paste, garlic paste and ginger paste in small saucepan. Heat on low, whisking frequently, until mixture is smooth and slightly thickened, about 3 minutes. Keep warm.
5 For the Crispy Rice Cakes, spread hot cooked rice in bottom of large baking pan or onto half sheet pan. Press firmly to create an even layer. Allow to cool. Cut into 2-inch squares (or 2-inch circles). Heat oil in large skillet on medium-high heat. Place rice squares in skillet. Toast on both sides until lightly browned. Set aside until ready to assemble.
6 Add remaining 2 tablespoons oil (for Pork Belly) to same skillet on medium-high heat. Working in batches, as needed, brown top and bottom of pork belly portions. Remove from skillet and place on paper towel-lined plate to drain.
7 For the Herb Salad, mix lime juice, sugar, fish sauce and garlic paste in medium bowl. Add remaining ingredients, tossing to coat well. Set aside until ready to serve.
8 To assemble, spoon Herb Salad onto Crispy Rice Cakes. Dip each portion of seared pork belly in reduced braising liquid, then layer on top of salad. Drizzle with Condensed Milk Sauce. Top with fried garlic and cilantro to serve.