CARAMEL PORK BELLY RECIPES

Steps:

• Wash and cut pork belly into 3/4 inch (cubed)pieces.
• In a dry saucepan, melt sugar on high heat until it becomes golden brown but not candied.
• Immediately, add pork belly pieces, onions, pepper, and garlic. Stir to get a golden color on the meat.
• Add fish sauce and water, deglaze, and bring to a boil.
• Reduce to low heat, cover and simmer for 20-30 minutes (stirring occasionally) until sauce thickens a little. Add a little more fish sauce and black pepper to taste.
• Serve over white rice.
• Note: Some vietnamese add whole hard boiled eggs (better if you fry the hard boiled eggs in a little oil until golden brown skin) along with the liquids. Adding shrimp is also delicious.

Steps:

• 1. Preheat the oven to 130C.
  
  2. In a baking tray pour in the water, both soy sauces and the star anise. Place the pork belly into the tray, cover with baking paper then cover the tray with foil.
  
  3. Place the tray into the oven and cook for around six hours, checking occasionally to make sure that the liquid doesn't reduce too much. Add a little more water if required.
  
  4. Pour off the liquid (set aside for later use) and refrigerate the pork until completely cold, overnight if possible.
  
  5. To make the chilli caramel, combine the sugar and water in a large saucepan. Place on to the heat and bring to the boil without stirring. Brush the sides of the saucepan occasionally with a wet pastry brush to stop crystals from forming. Add the chilli and star anise then continue to boil until the syrup turns a light tan colour.
  
  6. Add the fish sauce. To avoid it spattering you, turn heat down to a simmer and continue to cook for a further five minutes. Strain and set aside for later use.
  
  7. To make the apple slaw, place all the ingredients apart from the apple into a bowl and set aside for later use.
  
  8. To make the dressing, place all the ingredients into a small bowl, mix together thoroughly and set aside.
  
  9. To serve, cut the pork into squares around 90 grams each, place in a large bowl and pour in around 100ml of the reserved cooking liquid. Stir to coat.
  
  10. Combine the tapioca starch, five-spice powder and salt in a large bowl and mix together thoroughly.
  
  11. Place the pork pieces into the starch and stir to coat them thoroughly. Remove the pork from the starch, shaking off any excess, and set aside on a tray for around 30 minutes to help the starch mix stick to the pork.
  
  12. Heat the oil in a wok to about 170C. You can test this by dropping in a piece of bread, which should start to colour almost immediately and float to the top.
  
  13. Cook the pork in two batches, being careful not to overcrowd the wok. Cook the pieces for around five minutes, or until the outside is crisp and golden.
  
  14. Place the pork into a serving bowl then pour over the chilli caramel. Cut the apple into matchsticks, add to the slaw and pour over the dressing, stirring to coat. Place the slaw on top of the pork.
  
  15. Serve with a small jug of black vinegar.

  • Red Spice Road wins People's Choice award
  • More Asian banquet ideas