Five-spice-caramel-pork-belly

Five-Spice Caramel Pork Belly

By The Weekly  

March 19, 2018

0 0 5 0

The savoury taste of Chinese five-spice goes surprisingly well with the sweetness of caramel. Coupled with succulent pork belly, this dish makes an excellent main course for gatherings.

Ingredients

2 kg boned pork belly, rind removed

8 cups water

250 ml coconut water

250 ml water, extra

180 ml fish sauce

110 g firmly packed brown sugar

2 tsps five-spice powder

16 garlic cloves, unpeeled

6 eggs

6 fresh small thai red (serrano) chillies

¼ fresh coriander sprigs

220 g caster sugar

125 ml water

Directions

1Cut pork into 4-cm (1½-inch) pieces.

2Place pork and the water in a large saucepan, bring to the boil over medium heat. Boil 5 mins, skimming impurities from the surface; drain.

3To make caramel; combine sugar and the water in a small saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Boil, uncovered, without stirring, until a deep golden caramel.

4Place pork in a 4.5-litre (18-cup) slow cooker with caramel, coconut water, the extra water, sauce, sugar, five spice and unpeeled garlic cloves. Cook, covered, on low, for 6 hours.

5Meanwhile, place eggs in a medium saucepan; cover with cold water. Bring to the boil; boil eggs 6 mins or until hard-boiled. Transfer to a bowl of cold water and cool slightly before peeling.

6Add eggs and chillies to cooker. Cook, uncovered, on high, for 30 mins; skim fat from surface. Sprinkle with coriander before serving.

Recipe & Photo: The Australian Women's Weekly/BauerSyndication.com.au

Loading...