Braised caramel pork belly
1h 55m·Asian
Braised caramel pork belly
Ingredients
- 900g pork belly, cut into 3cm pieces
- 70g (1/3 cup, firmly packed) brown sugar
- 60ml (¼ cup) kecap manis
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 2 garlic cloves, crushed
- 1 cup Massel Beef style Liquid Stock
- Steamed Asian greens, to serve
- Egg noodles, to serve
Instructions
4 steps
- 1
Heat a large heavy-based saucepan over medium heat. Cook sugar, 1 tbsp water and kecap manis for 1 minute or until sugar is dissolved. Stir in oyster sauce, fish sauce and garlic. Simmer for 1 minute.
2 min - 2
Add pork and cook for 2 minutes, turning to coat. Stir in stock and bring to the boil. Reduce heat to low. Cover and simmer for 1 hour, stirring halfway during cooking.
60 min - 3
Remove lid. Simmer for a further 45 minutes to 1 hour or until sauce thickens and caramelises and pork is tender, turning pork every 15 minutes.
52 min - 4
Serve pork and sauce with greens and noodles.
Progress
0 / 4 steps