Caramel pork belly

Simply Delicious
4 servings By Food24
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Ingredients (21)

For the poaching
1 kg pork belly
1.5 l stock — vegetable or chicken
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 fresh chillies — halved
1 cup sugar
For the 'Caramel'
1/2 cup soy sauce — light
1/22 cup soy sauce — sweet Indonesian
1/3 cup oyster sauce
2 Tbs fish sauce
1/2 cup golden syrup
2 tsp dried crushed chillies — crushed
salt — to taste
For serving
rice — jasmine, steamed
sugar snap peas — steamed
fresh coriander
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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.

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