Serves: 4 
Prep time: 1 ½ hours 
Total time: 1 day

1 ½ pounds|680 grams pork belly, cut into 3-inch pieces
2 tablespoons kosher salt 
1 tablespoon whole black peppercorns
6 garlic cloves (3 chopped, 3 peeled)
3 bay leaves
1 medium yellow onion 
vegetable oil, for frying
½ cup|75 grams diced red onion 
½ cup|125 ml freshly squeezed lemon juice, plus wedges for serving
½ cup|125 ml soy sauce 
1 teaspoon freshly ground black pepper 
2 Thai red chilies, thinly sliced 
1 jalapeno, stemmed, seeded, and diced
1 large egg yolk, optional
2 scallions, thinly sliced
steamed Jasmine rice, to serve

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