Reuben Riffel's braised belly of pork with chilli caramel sauce

Recipe from: 9/5/2005 12:00:00 AM

Ingredients 15
Servings 2
Time 30

Ingredients

  • 500
    g
    pork belly
  • 2
    Litres
    chicken stock
  • 250
    ml
    sugar
  • 250
    ml
    soya sauce
  • 2
    star anise
  • 1
    cinnamon stick
  • 2
    pieces dried orange peel
  • 1
    Litres
    vegetable oil
  • 250
    ml
    For sauce: palm sugar
  • 500
    ml
    water
  • 8
    green bird's-eye chillies
  • 4
    long red chillies, seeded and cut into julienne strips
  • 30
    ml
    ginger
  • 250
    ml
    fish sauce
  • 250
    ml
    lime juice
 

Method

60
 
1. Gently simmer the belly pork in stock for 3 hours. Remove from heat and allow to cool, then refrigerate overnight.
2. Drain the pork and cut into 5mm strips.

3. To make the sauce: Put the palm sugar into a saucepan
with 1 cup of the water and boil until the sugar caramelises. 4. Add the chillies, ginger and the remaining cup of water.
Stir to prevent the sauce from solidifying.
5. Add the fish sauce and lime juice and simmer, stirring constantly, for 1 minute. Keep warm while you fry the pork.
6. In a wok, heat the oil until just smoking and fry the pork strips in three or four batches until golden-brown. Remove and drain on kitchen paper.
7. To serve, pile the pork onto a serving plate and pour over the warm chilli caramel sauce. Serve with noodles and steamed bok choy.

 

Read more on: pork
 

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