CARAMEL PORK BELLY
I didn’t follow a recipe with this, just my own nose and palate. To soften the pork I poached it in a aromatic stock filled with spices and vegetables for a few hours. If you want to make this over a few days, I suggest you poach the pork and then let it cool in the broth, pop it into the fridge and then continue with the recipe the next day.
I served this with steamed Jasmine Rice and sugar snap peas and it was all gobbled up in a matter of minutes!
CARAMEL PORK BELLY RECIPE
Ingredients :
For the poaching
I served this with steamed Jasmine Rice and sugar snap peas and it was all gobbled up in a matter of minutes!
CARAMEL PORK BELLY RECIPE
Ingredients :
For the poaching
- 1kg pork belly
- 1.5 liters chicken/vegetable stock
- 1 cup soy sauce
- 1/2 cup oyster sauce
- 1/2 cup fish sauce
- 2 onions, quartered
- 6 garlic cloves
- 1 star anise
- 1 cinnamon stick
- 2 whole chillies, split in half
- 1 cup sugar
- 1/2 cup light soy sauce
- 1/2 cup ketchup manis (Indonesian sweet soy sauce)
- 1/3 cup oyster sauce
- 2 tbsp fish sauce
- 1/2 cup golden syrup
- 2 tsp dried chilli, crushed (this amount makes it quite spicy, adjust to your own taste)
- salt to taste
- steamed jasmine rice
- steamed sugar snap peas
- fresh coriander
- Combine all the poaching ingredients in a large pot and allow to simmer gently for 2-3 hours until the pork is soft but not falling apart.
- Drain the pork and keep 2 cups of the broth. Cut the pork into bite sized cubes.
- In a wok, fry the pork in canola oil/peanut oil for 5 minutes. (be careful at this stage, the pork has a tendency to pop and hiss at you)
- Add the reserved broth and all the ‘caramel’ ingredients and allow to simmer for 10 minutes until the sauce has thickened. Season to taste.
- Serve with jasmine rice, sugar snap peas and fresh coriander
Recipe Adapted : CARAMEL PORK BELLY @ simply-delicious-food
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