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Thit heo kho tieu (five-spice caramel pork)
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Prep Time:
15 minutes
Cook Time:
110 minutes
Total Time:
125 minutes
Impress guests with this simple Asian pork dish that's sure to please.
Ingredients:
  • 18.20 gm peanut oil
  • 1kg Pork Belly Roast Boneless, cut into 3cm pieces
  • 8 purple (Asian) eschalots, finely chopped
  • 2 garlic cloves, crushed
  • 60ml (1/4 cup) light soy sauce
  • 125g (3/4 cup) finely chopped palm sugar
  • 250ml (1 cup) water
  • 2 whole star anise
  • 1 tsp Chinese five-spice
  • 24.40 gm fish sauce
  • 8 green shallots, ends trimmed, thinly sliced diagonally
  • Steamed jasmine rice, to serve
  • 1 Lebanese cucumber, ends trimmed, thinly sliced
  • 125.00 ml fresh coriander leaves
Instructions:
  • In a sizzling wok, heat half of the oil until shimmering. Add one-third of the pork and stir-fry for 5 minutes until beautifully browned. Transfer to a plate and continue with the remaining pork in two more batches.
  • In a wok over medium heat, heat the remaining oil. Sauté eschalot and garlic until golden, about 5 minutes. Add pork, soy sauce, palm sugar, water, star anise, and five spice. Bring to a boil, then lower the heat and simmer covered for 1 1/2 hours until the pork is tender. Increase heat, boil for 10 minutes until the sauce thickens.
  • Mix in the fish sauce and half of the shallot until well combined. Transfer to a serving bowl, then sprinkle the remaining shallot on top. Enjoy with steamed rice garnished with cucumber and fresh coriander leaves.

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