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Who doesn't love sweet, sticky pork belly? The trick to this recipe is poaching the belly first to infuse it with incredible flavour.
6 litres water
3 garlic cloves, sliced
1 knob ginger, sliced
1 handful green onion ends
1 cinnamon stick
2 star anise
375ml light soy sauce
375ml Shaoxing wine
75g Chinese rock sugar
1 Tbsp rice wine vinegar
300g brown sugar
1 Tbsp fish sauce
2 Tbsp lime juice
Handful fresh coriander leaves
1 long red chilli, deseeded and sliced
1 Tbsp black sesame seeds
6 litres water
3 garlic cloves, sliced
1 knob ginger, sliced
1 handful green onion ends
1 cinnamon stick
2 star anise
375ml light soy sauce
375ml Shaoxing wine
75g Chinese rock sugar
1 Tbsp rice wine vinegar
300g brown sugar
1 Tbsp fish sauce
2 Tbsp lime juice
Handful fresh coriander leaves
1 long red chilli, deseeded and sliced
1 Tbsp black sesame seeds
Place all the stock ingredients in a large pot over high heat and bring to the boil. To ensure the right flavour, taste the stock and adjust the balance as required.
Add the pork belly to the stock pot and simmer on a low heat for 1 hour. Remove from the heat and pull out the pork belly. Set aside on a plate to rest.
In a deep fry pan, mix 1 cup of stock with the brown sugar and cook over a medium heat until caramelised. Add the fish sauce, rice wine vinegar and lime juice and bring to the boil, reducing to a thick consistency.
Cut the pork belly into slices and add to the sauce before mixing in the coriander leaves and chilli.
Place slices of the caramelised pork neatly on a plate, garnish with salad and sprinkle with sesame seeds.
Who doesn't love sweet, sticky pork belly? The trick to this recipe is poaching the belly first to infuse it with incredible flavour.
1kg New Zealand Pork Belly
6 litres water
3 garlic cloves, sliced
1 knob ginger, sliced
1 handful green onion ends
1 cinnamon stick
2 star anise
375ml light soy sauce
375ml Shaoxing wine
75g Chinese rock sugar
1 Tbsp rice wine vinegar
300g brown sugar
1 Tbsp fish sauce
2 Tbsp lime juice
Handful fresh coriander leaves
1 long red chilli, deseeded and sliced
1 Tbsp black sesame seeds
Place all the stock ingredients in a large pot over high heat and bring to the boil. To ensure the right flavour, taste the stock and adjust the balance as required.
Add the pork belly to the stock pot and simmer on a low heat for 1 hour. Remove from the heat and pull out the pork belly. Set aside on a plate to rest.
In a deep fry pan, mix 1 cup of stock with the brown sugar and cook over a medium heat until caramelised. Add the fish sauce, rice wine vinegar and lime juice and bring to the boil, reducing to a thick consistency.
Cut the pork belly into slices and add to the sauce before mixing in the coriander leaves and chilli.
Place slices of the caramelised pork neatly on a plate, garnish with salad and sprinkle with sesame seeds.
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