Caramel pork belly

Recipe from: 19 September 2011
Ingredients 24
Servings 4
Time 0:15

Ingredients

  • For the poaching
  • 1
    kg
    pork belly
  • 1.5
    l
    chicken/ vegetable stock
  • 1
    cup
    soy sauce
  • 1/2
    cup
    oyster sauce
  • 1/2
    cup
    fish sauce
  • 2
    onions, quartered
  • 6
    garlic cloves
  • 1
    star anise
  • 1
    cinnamon stick
  • 2
    whole chillies, split in half
  • 1
    cup
    sugar
  • For the 'Caramel'
  • 1/2
    cup
    light soy sauce
  • 1/22
    cup
    ketchup manis (Indonesian sweet soy sauce)
  • 1/3
    cup
    oyster sauce
  • 2
    Tbs
    fish sauce
  • 1/2
    cup
    golden syrup
  • 2
    tsp
    dried chilli, crushed (this amount makes it quite spicy, adjust to your own taste)
  • salt to taste
  • For serving
  • steamed jasmine rice
  • steamed sugar snap peas
  • fresh coriander
 

Method

3:15
 
Combine all the poaching ingredients in a large pot and allow to simmer gently for 2-3 hours until the pork is soft but not falling apart.
Drain the pork and keep 2 cups of the broth.
Cut the pork into bite sized cubes.
In a wok, fry the pork in canola oil/ peanut oil for 5 minutes. Be careful of the pork popping and hissing at this stage.
Add the reserved broth and all the ‘caramel’ ingredients and allow to simmer for 10 mins until the sauce has thickened.
Season to taste.
Serve with jasmine rice, sugar snap peas and fresh coriander.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious' blog, click here.
 

Read more on: fry  |  pork
 

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