Tilapia and Pork Belly Stew
Seared pork belly cubes and whole tilapia simmered in coconut milk with ginger, garlic, onions, and chilies for a rich, tender one-wok stew perfect over rice.
Equipment
- 1 | Wok | or deep skillet
- 1 | Lid |
- 1 Tongs
- 1 | Spatula |
Ingredients
- 1 | lb | pork belly | cubed
- 2 | | whole tilapia | cleaned and scored
- 1 | thumb | ginger | sliced
- 4 | | garlic cloves | minced
- 1 | | red onion | sliced
- 4 | | green chili peppers |
- 2 | | red chili peppers | sliced
- 1 | cup | coconut milk |
- 1/2 | cup | water or broth |
- | | green onions | for garnish
- | | salt | to taste
Instructions
- Sear pork belly cubes in a wok until golden.
- Add ginger and garlic; stir until fragrant.
- Lay scored tilapia on top with sliced onion.
- Pour in water or broth.
- Scatter green and red chili peppers over the fish.
- Pour coconut milk over everything.
- Cover and simmer until fish and pork are tender.
- Garnish with green onions and serve over rice.
Notes
Do not stir after adding the fish to keep it whole.
Full-fat coconut milk gives the best texture.
Store leftovers refrigerated up to 2 days.
Reheat gently to avoid breaking the fish.
Full-fat coconut milk gives the best texture.
Store leftovers refrigerated up to 2 days.
Reheat gently to avoid breaking the fish.