Equipment
- Mei Wok
Ingredients
- 1/2 cup oil (I used peanut oil)
- 2 cups 2 cups of chopped pork belly
- 1/2 an onion, thinly sliced
- 8 garlic, thinly sliced
- 1 chopped tomato
- 4-5 cups of widely chopped green beans
- 2 cups of chicken broth
- 4 chopped thai Chili
- 1.5 cups of rice vinegar
- 1 tblsp sugar
- 1.5 tblsp of shrimp paste (bagoong)
Instructions
- Oil up the wok well and heat up at mid-high heat.
- Fry up onions, chillies and garlic until fragrant or garlic starts to show a little browning.
- Add the pork belly and HALF of your sugar. Cook until your pork shows no more pink.
- Add tomatoes and cook until your tomatoes soften and mostly just see the skin left. Occasionally stir since you want to make your pork belly have a slight crisp on the outside.
- Add your green beans and vinegar and stir all together. Cover for 3-5 min.
- Uncover and stir.
- Now add the shrimp paste, the rest of the sugar and stir thoroughly. Make sure the shrimp paste is mixed in well with everything.
- Add your chicken broth, stir and cover for another 5min.
- Uncover and stir until the remainder of your broth is almost completely gone.Lastly, plate and serve with a good sized bowl of rice and ENJOY!
