Directions
- 1Place chicken thighs skin-side down in a cold pan and place on medium heat.
- 2Flip the chicken thighs once the skin is nice and crispy, then set them aside.
- 3Cut the pork belly into manageable pieces.
- 4Add the pork belly to the pan and let it get a nice color.
- 5Add peppercorns, coriander seed, bay leaf, brown sugar, and loads of garlic to the pork.
- 6Let the mixture achieve a nice level of caramelization.
- 7Return the chicken thighs to the pan.
- 8Add sliced onions.
- 9Pour in soy sauce, dark soy sauce, black and white rice vinegar.
- 10Top the mixture to the brim with water.
- 11Cover the pan and cook for about an hour to an hour and a half.
- 12Remove the lid and turn the heat all the way up.
- 13Let the sauce reduce until it goes from thin and watery to a nice glossy, syrup-like consistency.
- 14Turn off the heat and add coconut milk.
- 15Garnish with spring onion and serve with rice.
Ingredients
- Chicken thighs
- Pork belly
- Peppercorns
- Coriander seed
- Bay leaf
- Brown sugar
- Garlic
- Onions
- Soy sauce
- Dark soy sauce
- Black and white rice vinegar
- Water
- Coconut milk
- Spring onion
- Rice
Equipment
PanLidKnifeCutting boardSpoonFork
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