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Braised caramel pork belly
Braised caramel pork belly
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Prep Time:
60 minutes
Cook Time:
155 minutes
Total Time:
215 minutes
Indulgent and irresistible crispy pork belly to kickstart your week.
Ingredients:
  • 750ml chicken stock
  • 4 cloves garlic, crushed
  • Roots from 1 bunch coriander, washed, chopped, plus extra leaves, to serve
  • 185ml 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, to serve
  • Jasmine rice, to serve
  • 175g grated dark palm sugar
  • 60ml fish sauce
  • 40.00 ml rice vinegar
  • 1 red birdseye chilli, seeded, finely chopped
Instructions:
  • Preheat your oven to 160°C. Mix all ingredients, excluding pork, with 2 cups of water in a casserole dish. Gently bring to a boil over low-medium heat. Place the pork in the dish, cover with a lid, and bake in the oven for 2 1/2 hours, or until extremely tender. Take out the pork from the liquid, reserve 1/3 cup liquid, discard the rest, and refrigerate the pork until cool.
  • In a heavy-based saucepan over low heat, caramelize sugar and 1 tablespoon water without stirring. Gradually mix in reserved cooking liquid, fish sauce, vinegar, and chili. Simmer for 1 minute.
  • Preheat the grill to high. Slice the pork into 2cm-thick pieces and lay them flat on a lightly greased oven tray. Grill for 5 minutes until the meat is golden and the skin is crispy. Serve the pork with caramel sauce, additional coriander, gai larn, and rice.

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