Moo Sam Chun Tom Khem (Slow-cooked Pork Belly)

Tom Khem is a flavoursome dish with caramelised pork belly and can be easily varied with various ingredients to your liking. The tender pork and boiled eggs soak up the flavours of the stew making the dish an absolute joy to eat.

INGREDIENTS

2 tbsp oil
4 stem coriander roots (chopped)
8 cloves garlic (chopped)
1 tsp white pepper
320g pork belly
4 eggs (hard-boiled)
400ml TCC coconut juice for cooking
400ml water
2 tbsp oyster sauce
2 tbsp sweet soy sauce
2 tsp fish sauce
4 tsp soy sauce
4 baby carrots (peeled)
4 broccolini

INSTRUCTIONS

1. In a large pot, stir-fry the coriander roots, garlic and white pepper with oil on medium heat until fragrant.
2. Add all the remaining ingredients except baby carrot and broccolini and bring to a boil.
3. Lower the heat, put a lid on and continue to cook for 25 mins.
4. Add carrot and broccolini, and continue to cook with the lid off for another 25 mins.
5. Serve with steamed rice.