Directions
- 1Place chicken thighs in a cold pan, then place on medium heat and only flip them once the skin is nice and crispy.
- 2Put the chicken thighs to the side.
- 3Cut the pork belly into manageable pieces.
- 4Add 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 belly and let it caramelize.
- 6Add the chicken thighs back into the pan.
- 7Add onions, soy sauce, dark soy sauce, black and white rice vinegar, and top to the brim with water.
- 8Cover and let cook for about an hour to an hour and a half.
- 9Take the lid off and turn the heat all the way up.
- 10Let the sauce reduce until it goes from thin and watery to a nice glossy syrup-like consistency.
- 11Cut the heat and add the coconut milk.
- 12Garnish with spring onion and then serve with rice.
Ingredients
- Chicken thighs
- Pork belly
- Peppercorns
- Coriander seed
- Bay leaf
- Brown sugar
- Garlic
- Soy sauce
- Dark soy sauce
- Black rice vinegar
- White rice vinegar
- Water
- Onions
- Coconut milk
- Spring onion
- Rice
Equipment
PanFrying panSpoonKnifeCutting boardChopsticksLidForks
Tips
- For variety, use both chicken thighs and pork belly.
- Place chicken thighs in a cold pan and cook on medium heat, flipping only when the skin is crispy.
- The chicken should fall off the bone with ease once cooked.
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