Thai Salted Fish and Pork Belly Stir-fry

Instructions

1. 1

   Dice the pork belly into 1-inch cubes. Cut the salted fish into similar-sized pieces, discarding any bones or skin. Finely chop the garlic, shallots, and bird's eye chilies.

   ~10 min
2. 2

   In a medium bowl, combine the sugar, soy sauce, and water. Stir until the sugar is dissolved.

   ~2 min
3. 3

   Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the pork belly and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove the pork belly with a slotted spoon and set aside, leaving the rendered fat in the pan.

   ~10 min
4. 4

   Add the salted fish pieces to the rendered pork fat in the skillet. Fry for about 2-3 minutes until slightly golden and fragrant. Be careful not to burn it.

   ~3 min
5. 5

   Add the chopped garlic, shallots, and chilies to the skillet. Stir-fry for 1-2 minutes until fragrant.

   ~2 min
6. 6

   Return the crispy pork belly to the skillet. Pour the soy sauce mixture over everything. Stir-fry for another 2-3 minutes, allowing the sauce to thicken and coat the ingredients.

   ~3 min
7. 7

   Stir in the lime juice. Taste and adjust seasoning if needed. Garnish with fresh cilantro.

   ~1 min
8. 8

   Serve immediately with steamed jasmine rice.