International

Caramelised Pork Belly

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

Stock

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

Pork


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

Ingredients

1kg New Zealand Pork Belly

Stock

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

Pork


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

Nutrition

No items found.
01
Make the stock

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.

01
02
Simmer for an hour

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.

02
03
The sauce

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.

03
04
Slice the pork belly

Cut the pork belly into slices and add to the sauce before mixing in the coriander leaves and chilli.

04
05
Serve

Place slices of the caramelised pork neatly on a plate, garnish with salad and sprinkle with sesame seeds.


05
Learn more about boiling and simmering
Learn more about Boil / Simmer

Suitable cuts

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International

Caramelised Pork Belly

Who doesn't love sweet, sticky pork belly? The trick to this recipe is poaching the belly first to infuse it with incredible flavour.

20 mins prep | 1 hour, 30 mins cook
Easy
4

1kg New Zealand Pork Belly

Stock

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

Pork


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

01
Make the stock

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.

02
Simmer for an hour

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.

03
The sauce

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.

04
Slice the pork belly

Cut the pork belly into slices and add to the sauce before mixing in the coriander leaves and chilli.

05
Serve

Place slices of the caramelised pork neatly on a plate, garnish with salad and sprinkle with sesame seeds.