Equipment
Ingredients
cola pork
- 450 g pork belly slices, sliced
- 15 ml vegetable oil
- 3 garlic, roughly chopped
- 15 g ginger, roughly chopped
- 3 scallion, roughly chopped
- 2 g salt
cola sauce
- 17 g tomato paste
- 5 g english mustard
- 30 ml soy sauce
- 15 ml dark soy sauce
- 21 g honey
- 150 ml cola
garnish
- 10 g fresh coriander
- 1 red chillies, sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 674 kcal
- Protein
- 12 g
- Carbohydrates
- 13 g
- Fat
- 64 g
- Fiber
- 1 g
- Sugar
- 10 g
- Sodium
- 870 mg
- Saturated Fat
- 22 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 31 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 81 mg
- Potassium
- 386 mg
- Calcium
- 30 mg
- Iron
- 1.3 mg
- Magnesium
- 21 mg
- Phosphorus
- 162 mg
- Zinc
- 1.4 mg
- Vitamin A
- 182 mcg
- Vitamin C
- 9 mg
- Vitamin E
- 1.5 mg
- Vitamin K
- 24 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.48 mg
- Riboflavin
- 0.32 mg
- Niacin
- 5.8 mg
- Folate
- 12 mcg
- Water
- 107 g
- Caffeine
- 3 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the pork belly slices in a saucepan and add enough boiling water (100°C/212°F) to cover two-thirds of the meat. Add a pinch of salt and simmer for 40 minutes, adding more water if necessary to maintain the level.
Drain the pork thoroughly and use a clean tea towel to pat the surface of the meat until completely dry.
In a mixing bowl, combine the tomato paste, mustard, soy sauce, dark soy sauce, honey, and cola until smooth.
Heat the vegetable oil in a wok or large frying pan over medium heat (approximately 180°C/350°F). Sear the pork belly for 2 minutes on each side until the exterior is browned and crispy.
Add the chopped garlic, ginger, and scallions to the pan with the pork and stir-fry for 20 seconds.
Pour the cola sauce mixture into the pan. Bring to a vigorous boil and cook for 2 minutes, turning the pork frequently to ensure it is evenly coated in the thickening glaze.
Transfer the pork to a serving plate and garnish with fresh coriander and sliced red chillies.
Chef's Notes
- For a more intense flavor, ensure the dark soy sauce is not omitted as it provides the deep color and rich umami base.
- Internal temperature of pork should reach 74°C/165°F.
Storage
Refrigerator: 3 days — Store in an airtight container; the sauce may thicken further when cold.
Freezer: 1 month — Freeze in a sealed container; thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a pan over medium heat with a splash of water to loosen the glaze.
Troubleshooting
Excessive oil splattering during searing
Cause: Residual moisture on the surface of the pork
Fix: Reduce heat slightly and use a splatter guard.
Prevention: Ensure pork is patted extremely dry with a towel after simmering.
Sauce is too thin and does not coat the pork
Cause: Insufficient reduction time or heat
Fix: Remove the pork and continue to boil the sauce alone until syrupy, then toss the pork back in.
Prevention: Ensure the sauce reaches a vigorous boil.
Cultural Context
While this recipe is a modern fusion, its core elements draw from Southeast Asian influences, particularly the rich, complex flavors found in dishes like Malaysian or Singaporean Laksa. The use of pork belly and aromatic spices is common in many Asian cuisines, and the cola reduction offers a sweet and savory twist reminiscent of braised meats found across the region.
