Chilli Garlic Pork Belly (หมูสามชั้นคั่วพริกกระเทียม)

1.Cut pork belly into 2 cm slices. Add pork belly into the cold pan with oil. Heat the pan over low heat until the oil reaches about 100°C. Cook pork belly in the oil for 8 minutes and remove from the heat.

2.Cut pork belly into 1 ½ cm cube. Mix sugar and fish sauce in a mixing bowl.

3.Heat oil to 190°C. Coat pork belly in flour and knock off the excess. Fry in the oil until golden and crispy. Set aside to drain before transferring to a mixing bowl and toss with fish sauce.

4.Pound coriander and Thai garlic into a rough paste. Cut red chilli in half, remove all the seeds, and slice into small dice.

5.Heat oil in a pan. Stir fry garlic and coriander paste until fragrant. Add all chillies and stir lightly to cook it out. Add coriander stem and fried pork belly. Crank the heat up and toss until everything is combined and fragrant. Season with salt and garnish with coriander before serving.