Caramelised Pork Belly – a delicious recipe with chicken stock, soy sauce, ginger, anise, pork belly, kitul. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
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.
2
Stain and reserve stock for next time (we have frozen ours). Pat the pork dry with a paper towel.
3
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.
4
Transfer to a plate and reserve the frying pan. When the pork is cool enough to handle, cut it into 1cm chunks.
5
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!
1097
kcal
Calories
46
g
Fat
20
g
Carbs
146
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 cups chicken stock, 1/2 cup soy sauce, 4 cm piece ginger, sliced, 3 star anise, and more.
Yes, Caramelised Pork Belly falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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