Serve this sticky, caramelised pork belly with steamed rice and Asian greens for a cold night in.
- Cook the pork in a large saucepan of boiling water for 5 mins. Drain.
- Place the stock and half the soy sauce in a large saucepan. Add sherry, ginger, garlic, star anise, spring onion and 2 tbsp of the sugar. Bring to the boil, stirring until sugar melts. Add pork to the soy sauce mixture. Reduce heat to low and simmer for 45 mins or until pork is tender.
- Transfer pork to a plate lined with paper towel. Heat a frying pan or wok over medium-high heat. Add fish sauce, remaining soy sauce and remaining sugar. Stir-fry for 2 mins or until sugar dissolves. Add pork and cook for 5 mins or until sauce caramelises.
- Serve pork with rice, buk choy and baby broccoli, sprinkled with extra spring onion.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set