Chinese Sweet Pork

1. 1

   Remove the bone and outer rind from the ribs/pork belly, and cut into 1 cm slices.

2. 2

   Place sugar in a wok or saucepan and stir over low heat until the sugar dissolves.

3. 3

   Increase to medium heat and boil, without stirring, for 5 minutes, or until the sugar turns an even, golden brown.

4. 4

   Add the pork and shallots and stir to coat.

5. 5

   Add the fish sauce, kecap manis, pepper and 1 cup (250ml) warm water.

6. 6

   Stir until all sugar has melted.

7. 7

   Cover and cook for 10 minutes, stirring occasionally, then cook, uncovered and stirring often, until the sauce is sticky and the meat is cooked.

8. 8

   If there is too much liquid, spoon some out. Basically the sauce should reduce to a thick glaze.

9. 9

   Garnish with coriander - this really adds to the flavour of the dish.

10. 10

    Serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.