Serves 1
Directions
- 1Put the chicken thighs in a cold pan.
- 2Place the pan on medium heat.
- 3Flip the chicken thighs once the skin is nice and crispy.
- 4Put the chicken thighs to the side.
- 5Cut the pork belly into manageable pieces.
- 6Let the pork belly get a nice color.
- 7Add peppercorns, coriander seed, and bay leaf.
- 8Add brown sugar.
- 9Add loads of garlic.
- 10Let that get a nice level of caramelisation.
- 11Add the chicken thighs back in.
- 12Add onions.
- 13Add soy sauce.
- 14Add dark soy sauce.
- 15Add black rice vinegar.
- 16Add white rice vinegar.
- 17Top to the brim with water.
- 18Cover and let that cook for about an hour to an hour and a half.
- 19Take the lid off and turn the heat all the way up.
- 20Let the sauce reduce till it goes from thin and watery to a nice glossy syrup-like consistency.
- 21Cut the heat.
- 22Add the coconut milk.
- 23Garnish with spring onion.
- 24Serve with rice.
Ingredients
- chicken thighs
- pork belly
- peppercorns
- coriander seed
- bay leaf
- brown sugar
- garlic
- onion
- soy sauce
- dark soy sauce
- black rice vinegar
- white rice vinegar
- water
- coconut milk
- spring onion
- rice
Equipment
panforkknifechopping boardlidspoon
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