Recipe: Caramelised pork belly

Last updated 12:27 19/09/2012
Caramelised pork belly
Caramelised pork belly, served with a green salad.

Relevant offers

Recipes

Recipe: Angelique van Camp's peanut sauce Healthy work lunches for an entire week Recipes: Leftover quinoa & rice dishes Recipes: Whitebait ceviche, Westport whitebait patties, and oven-fried whitebait Recipe: Jordan Rondel's strawberries and cream Recipe: Sam Mannering's salad of scallops, apple and watercress with horseradish The best Italian recipes that are more than just pasta Recipe: Karaage Chicken with Wasabi Mayo by Beat Kitchen, Petone, Wellington Drink recipe: Joseph Slater's bitter orange rickey The zen of homemade pizza: Losing yourself in the doing

The caramel sauce for the pork belly is flavoured by Chinese master stock. See below for more on master stock. Serves 4.

CHINESE MASTER STOCK:

6 litres water

3 cloves garlic, sliced

1 knob ginger, sliced

1 handful spring onion, green ends

1 cinnamon stick

2 star anise

375ml light soy sauce

375ml Shaoxing wine (Chinese cooking wine - other rice wine can be substituted)

75g Chinese rock sugar (flakes of sugar that may be available in Asian stores. Shavings of hardened palm sugar can be substituted)

PORK:

1kg pork belly

2 shallots, 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

For master stock, place all ingredients in a large stockpot and bring to the boil. Taste stock for balance of flavours and adjust as required.

Add pork belly to master stock and gently simmer for 1 hour. Remove and set aside to cool.

Soak shallots in vinegar. Heat brown sugar in deep-sided frying pan, stir and cook over medium heat until caramelised. Add 1 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 with combined coriander leaves, shallots and chilli.

Place slices of caramelised pork and sauce on a plate, garnish with salad and sprinkle with sesame seeds.

■ To store master stock, allow it to cool. Strain through a fine sieve and refrigerate until needed. Once cooled, strained and refrigerated, master stock can be used again and again indefinitely. Replenish the stock with fresh garlic, ginger, green onions and aromatics each time you use it and the flavour will continue to intensify. This stock can also be frozen.

 

Ad Feedback

- Canterbury

Ratings & Reviews

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?

Chocolate

Makeup

Sex

My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content