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Having won Best Thai in the I Love FOOD Awards 2012, Red Spice Road shares their signature recipes.
Place the belly in a baking tray add the master stock cover with foil and place in a oven preheated on medium heat. Cook for around 4 hrs checking occasionally to make sure the master stock has not reduced too much, if it has top up with a little more master stock or water. Allow to cool slightly remove the belly and place it on a tray and refrigerate. When chilled completely cut the belly into 8 pieces put the pieces into a bowl add the soy sauce coat the belly then pour off the soy. Add the tapioca starch and the five spice making sure you coat the pork pieces evenly, dust off any excess starch.
In a wok heat the oil to roughly 170 Celsius add the coated pork pieces to the wok being careful that the oil doesn’t boil over, you may need to do this in 2 batches. Fry the pork for around 7 mins remove from the oil. In a fry pan or wok heat up the chilli caramel add the spring onions, chilli and the fried pork cook for 30 seconds, place the pork in a bowl pour over the caramel and top with the = apple slaw.
Serve with a side dish of black vinegar.
To make the Nuoc Cham::
Mix all the ingredients in a bowl stir until the sugar dissolves. Leave to stand for at least 30mins before using.
To make the Chilli Caramel::
In a saucepan add the sugar and the water and bring to the boil. Continue to boil until it starts to caramelize. Add the chillies, star anise, fish sauce and the soy being careful that the caramel does not splash you. Turn down the heat and simmer for 5 minutes then turn off completely and leave for 5minutes.
Strain and set aside for later use.
Serves 4 as part of a shared meal
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