Directions
- 1Place chicken thighs in a cold pan.
- 2Place the pan on medium heat and only flip them once the skin is nice and crispy.
- 3Put the cooked chicken thighs to the side.
- 4Cut the pork belly into manageable pieces.
- 5Add the pork belly to the pan and let it get a nice color.
- 6Add peppercorns, coriander seed, and bay leaf to the pork belly.
- 7Add brown sugar and loads of garlic to the pan and let it caramelize.
- 8Add the chicken thighs back into the pan.
- 9Add onions to the pan.
- 10Pour soy sauce, dark soy sauce, black and white rice vinegar into the pan.
- 11Top the pan to the brim with water.
- 12Cover and let that cook for about an hour to an hour and a half.
- 13Take the lid off and turn the heat all the way up.
- 14Let the sauce reduce till it goes from thin and watery to a nice glossy syrup-like consistency.
- 15Cut the heat and add the coconut milk.
- 16Garnish with spring onion.
- 17Serve with rice.
Ingredients
- chicken thighs
- pork belly
- peppercorns
- coriander seed
- bay leaf
- brown sugar
- garlic
- onions
- soy sauce
- dark soy sauce
- black rice vinegar
- white rice vinegar
- water
- coconut milk
- spring onion
Equipment
panknifechopping boardlidspoon
Tips
- The chicken should fall off the bone with ease and is packed with flavor.
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