Assam pork belly
You will love the tanginess of this dish, helped by the assam skin. If you find pork belly too fatty, substitute with leaner cuts like shoulder.
Serves 4
300g pork belly (cut into ½ cm strips)
6 dried chilies, cut diagonally in half
4 cloves garlic, minced
2 shallots, minced
4 pieces assam skin
1 teaspoon store bought chili paste
1 lemon grass, cut in half and bruised with the back of a knife
½ teaspoon salt
400ml plain water
Method:
1. Boil the water in a pot large enough to contain all the ingredients.
2. Add the pork, garlic, shallots, chili paste, lemon grass and cook for 15 minutes over a low flame.
3. Add the assam skin and simmer for a further 15 minutes.
4. Sprinkle the salt and serve with plain rice.
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