Braised caramel pork belly

Recipes / Meat

Sweet sticky pork belly with crispy skin is a finger-licking start to the week.

Recipe «Braised caramel pork belly» presented in category Recipes / Meat, to prepare this dish you will need no more 2:35 minutes. To make this dish at home by prescription from the author Gomer would need: 3 cups Massel chicken style liquid stock, 4 cloves garlic, crushed, Roots from 1 bunch coriander, washed, chopped, plus extra leaves, to serve, 1/2 cup kecap manis, 3cm piece ginger, thinly sliced , 2 pieces dried mandarin peel, or 2 strips fresh orange peel, 3 star anise, 1 piece cassia bark or cinnamon stick, crumbled , 1.7kg piece boneless pork belly, Steamed gai larn and jasmine rice, to serve, 175g grated dark palm sugar, 1/4 cup fish sauce, 2 tbsp rice vinegar, 1 red birdseye chilli, seeded, finely chopped.

Ingredients:

  • 3 cups Massel chicken style liquid stock 
  • 4 cloves garlic, crushed 
  • Roots from 1 bunch coriander, washed, chopped, plus extra leaves, to serve 
  • 1/2 cup kecap manis 
  • 3cm piece ginger, thinly sliced 
  • 2 pieces dried mandarin peel, or 2 strips fresh orange peel 
  • 3 star anise 
  • 1 piece cassia bark or cinnamon stick, crumbled 
  • 1.7kg piece boneless pork belly 
  • Steamed gai larn and jasmine rice, to serve 
  • 175g grated dark palm sugar 
  • 1/4 cup fish sauce 
  • 2 tbsp rice vinegar 
  • 1 red birdseye chilli, seeded, finely chopped 

Instructions

  1. Preheat oven to 160°C. Combine all ingredients, except pork, with 2 cups water in a casserole dish. Slowly bring to the boil over low-medium heat. Add pork then cover with a lid and cook in oven for 2 1/2 hours or until very tender. Remove pork from liquid and discard all but 1/3 cup liquid, then refrigerate pork until cooled.
  2. Meanwhile, for sauce, place sugar and 1 tablespoon water in a heavy-based saucepan and cook over low heat, without stirring, until sugar dissolves and caramelises. Gradually stir in reserved cooking liquid. Add fish sauce, vinegar and chilli and simmer for 1 minute.
  3. Preheat grill to high. Cut pork into 2cm-thick slices and place slices flat on a lightly greased oven tray. Grill for 5 minutes or until meat is golden and skin crisp. Serve pork with caramel sauce, extra coriander, gai larn and rice.