Dried Porridge Recipe with Pork Belly in Soy Sauce (Bateng) - Thai food

:: MAIN INGREDIENTS

• 100g pork shoulder
• 150g pork belly
• 50g coriander root, minced
• 5 thai garlic cloves, minced 
• 2 tsp white peppercorn
• 1 tsp light soy sauce
• 1 tsp sweet soy sauce
• 1 tsp dark soy sauce, salt
• 5 chopped ginger
• 2 tbsp plam sugar
• 1 1/2 tbsp oyster sauce
• 1/4 tsp kosher salt
• 1 cup water
• 20g lemongrass, chopped
• 1 cup rice, cooked

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::GARNISH

• coked rice
• scripy garlic
• celery, chopped
• ground white pepper

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::METHOD

• Braised pork belly soy sauce (Bateng)
• Pound garlic, peppercorn and coriander root altogether in a mortar until well mixed.
• Heat vegetable oil in a wok on medium heat and add the pounded seasonings and stir until fragrant, add pork belly and stir until cooked.
• Add a splash of light light soy sauce, sweet soy sauce, dark soy sauce, chopped ginger, oyster sauce, plam sugar, kosher salt, water and braised until the pork belly is very tender.
• Boiled pork shoulder
• Heat a small pot on medium heat add lemongrass until overheat water.
• Add pork shoulder until cooked, set aside.
• Place rice cooked into serving bowls. Top with the pork shoulder, braised pork belly and fried garlic , then scatter over the ground white pepper and celery (if using).

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