by crispywaffle
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Photo by crispywaffle
crispywaffle's Notes:
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1 pound
pork belly, sliced into 1/2 inch strips
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1/4 cup
kecap manis
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1/2 cup
water
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1/4 cup
soy sauce
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4
cloves of garlic, minced
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1 pound
brussels sprouts
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3
cloves of garlic, minced
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salt and pepper to taste
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Preheat oven to 300 degrees. Combine the kecap manis, water, soy sauce and garlic (for the pork belly), and pour into the Dutch oven. (Make sure not to add the honey just yet.) Add the pork.
Ask the hotline about this step!Bring to a boil over medium heat. Cover and place in the oven to bake for 1-1/2 hours.
Ask the hotline about this step!After 1-1/2 hours, take the pork belly out of the oven. Preheat the oven to 450 degrees. Remove the meat to a dish and set aside.
Ask the hotline about this step!Set the Dutch oven over medium-high heat and reduce the sauce by half. Once reduced, stir in the honey and heat through for a couple more minutes. You should get a fairly syrupy consistency.
Ask the hotline about this step!Place the pork belly in a baking dish and brush with the honey sauce. Roast in the oven for 10 minutes, brushing more of the syrup on the meat once or twice. Remove from the oven and let cool.
Ask the hotline about this step!Meanwhile, prep the brussels sprouts by washing, trimming the stem and cutting in half. Make sure not to discard any leaves that come loose while cutting; these get nice and crispy when you stir fry it. Set aside.
Ask the hotline about this step!Take the pork and either with your hands or with a knife, pull it apart into bite-size pieces.
Ask the hotline about this step!Heat a wok over high heat. Add 2 tablespoons vegetable oil. Add the brussel sprouts. Let the sprouts sit for 30 seconds or so, then stir them around (the ones that were on the bottom should be a bit brown). Continue to stir fry for another 2-3 minutes. Add a couple of large pinches of sea salt . Cover, and lower heat to medium low.
Ask the hotline about this step!After 3-5 minutes, uncover and try to pierce a sprout with a fork. If it’s still too firm for the fork to go through, cover the sprouts again and continue cooking for another 2-3 minutes. You may need even more time if the sprouts are large ones. Just keep checking in the same way every few minutes, and make sure that they don't get mushy.
Ask the hotline about this step!Once the sprouts are fairly soft, raise the heat to high again and add another tablespoon of oil. Add the garlic and pepper and stir around until the sprouts brown a little bit more. Add the pork and one tablespoon of the soy-honey syrup. Stir fry for another minute or so.
Ask the hotline about this step!Turn out onto a plate and serve with lots of steamed rice.
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Shuna is the Pastry Chef at Peels Restaurant in NYC and author of the acclaimed blog Eggbeater.
I have a question about the ingredient "kecap manis" on the recipe "Crispy garlic brussels sprouts with amazing soy and honey pork belly" from crispywaffle.