CARAMELISED PORK BELLY

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Caramelised Pork Belly image

From the Australian Magazine Feast. My husband made this for guests last night and it was the star of a lovely dinner. It's a gorgeous mix of salty and sweet.

Provided by JustJanS

Categories     Pork

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 cups chicken stock
1/2 cup soy sauce
4 cm piece ginger, sliced
3 star anise
1 kg pork belly
6 tablespoons kitul treacle (palm sugar syrup, Russ used Ayam brand half a jar)
3 tablespoons fish sauce

Steps:

  • Place 2 cups water, stock, soy, ginger, star anise and pork in a large saucepan and bring to the boil. Reduc heat to low, cover and simmer for 1 1/2 hours or until the pork is tender. Remove from the heat and cool.
  • Stain and reserve stock for next time (we have frozen ours). Pat the pork dry with a paper towel.
  • Heat a frying pan over medium heat skin-side down or until the skin is crisp. Russ gave up and did this under the griller/broiler watching it carefully so as it didn't burn.
  • Transfer to a plate and reserve the frying pan. When the pork is cool enough to handle, cut it into 1cm chunks.
  • Add the palm syrup to the reserved pan and cook over medium heat for 5 minutes or until the syrup has reduced slightly. Return the pork chunks to the pan and cook turning gently for 3 minutes or until the pork is coated with the syrup.Stir through the fish sace and serve. Yum!

Nutrition Facts : Calories 1499.6, Fat 135.7, SaturatedFat 49.2, Cholesterol 187.5, Sodium 3505.6, Carbohydrate 34, Fiber 0.3, Sugar 22, Protein 33.9

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