I cooked this dish for dinner last night as I had some pineapple leftover from making pineapple tarts. My sister, who dropped by to collect some curry puffs, tried some and loved it! This is similar to the chicken version that I made a couple of weeks ago, except that it uses pork instead. An utterly delicious alternative to the soy-braised pork belly that I usually cook for the kids. And I can still have my chilli at the same time!
Adapted from a recipe by Luke Nguyen, The Songs of Sapa
:Caramelized Pork with Pineapple
Ingredients:
500g pork belly, skin on, cut into 3 x 3 cm pieces
1 tbsp garlic, chopped finely
2 tbsp fish sauce
1 tsp oyster sauce
1/2 tsp dark soy sauce
2 tbsp sugar
1 tsp black pepper
1 tsp salt
1/2 cup water
1/2 sweet pineapple, cut into 3cm pieces
2-3 bird's eye chillies, sliced
5 spring onions, white part only, halved crossways
1 tbsp vegetable oil
Method:
- In a bowl, combine half the garlic, 1 tbsp of the fish sauce, the oyster sauce, dark soy sauce, sugar, 1 tsp salt and 1 tsp black pepper. Mix well, add pork and coat in the marinade. Cover and refrigerate for 30 minutes.
- Heat oil in a large saucepan over medium-high heat and brown the pork for about 3-5 minutes until golden all over.
- Add remaining garlic and spring onions and mix well.
- Add pineapple, remaining 1 tbsp fish sauce and 1/2 cup water. Reduce heat to medium-low and simmer for 1-2 hours or until pork is tender.
- Dish out into a bowl and garnish with sliced chilli, and serve with jasmine rice.
