Caramelised Pork Belly
This Pork Belly is cooked in Chinese master stock with an intense flavour that will please your guests.
PREP & COOK TIME 1HR - 2HR | SERVES 4
Method
For master stock, place all ingredients in a large stockpot and bring to a boil. Taste stock for the balance of flavours and adjust as required. Add pork belly to master stock and gently simmer for one hour. Remove and set aside to cool. Soak eschalots in vinegar.
Heat brown sugar in a deep-sided frying pan, stir and cook over medium heat until caramelised. Add one cup master stock, fish sauce and lime juice. Cook over high heat until reduced and thickened. Cut pork belly into slices and add to sauce. Mix together the coriander leaves, eschalots and chilli. Place slices of caramelised pork neatly on a plate, garnish with salad and sprinkle over sesame seeds.
Ingredients
Chinese master stock
6L water
3 cloves garlic, sliced
1 knob ginger, sliced
1 handful green onion ends
1 cinnamon stick
2 star anise
375ml light soy sauce
375ml shaoxing wine (Chinese cooking wine)
75g chinese rock sugar
Pork
1 kg pork belly
2 eschalots, finely sliced
1 tbsp rice wine vinegar
300g brown sugar
1 tbsp fish sauce
2 tbsp lime juice
Handful fresh coriander leaves
1 long red chilli, deseeded and sliced
1 tbsp black sesame seeds
