Thai Braised Pork Belly

• 2 pounds meaty pork belly, skin-on and cut into 1" cubes
• 1 tablespoon olive oil
• 1 cup cilantro, chopped
• 1 cup water
• 1/4 cup dark soy sauce
• 1/4 cup fish sauce
• 1/4 cup unseasoned rice vinegar
• 1/4 cup dry sherry
• 2 whole cloves of fresh garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon granulated sucanat (can substitute brown sugar)
• 1/2 teaspoon white pepper
• 1 whole fresh lime

1. Heat the olive oil in a heavy bottomed pot and over medium-high heat. Add the pork belly and fry until all cubes are thoroughly browned. Add all of the remaining ingredients (except the lime) to the browned pork belly in the pot and bring the sauce to a boil. Reduce heat to low, stir well, and half cover the pot with a lid. Simmer until the liquid has reduced and the pork belly is tender, about 1 to 11/2 hours.
2. Cut the fresh lime in half and squeeze the juice over the cooked pork belly. Serve with plain jasmine rice and stir-fried vegetables.

pork belly, olive oil, cilantro, water, soy sauce, fish sauce, rice vinegar, sherry, garlic, fresh ginger, brown sugar, white pepper, lime

Taken from food52.com/recipes/39698-thai-braised-pork-belly (may not work)