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Caramelised Pork Belly |
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jdonly1
Cook Joined: 12 February 2010 Location: Australia Status: Offline Points: 180 |
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Posted: 13 August 2010 at 18:39 |
Got this off master chef AusIts pretty darn nice.Have made it 3 time nowCaramelised Pork BellyIngredients8 garlic cloves, chopped MethodStep 1: In a mortar and pestle, pound the garlic and peppercorns to a paste. Heat some peanut oil in a large saucepan over medium heat and fry the paste until fragrant. Add 2L of the chicken stock, shaoxing wine, cooking caramel, light soy sauce, oyster sauce, cinnamon stick and star anise. Bring the mixture to the boil, then reduce heat to a simmer. Add the pork belly and cook for 1 hour. Remove the pork belly from the stock and set aside to cool before cutting it into bite-sized pieces, reserving braising liquid.
Step 4: Add the brown sugar to a saucepan set over medium heat and cook until the sugar starts to caramelise. Add 1 cup of the reserved braising liquid, fish sauce and lime juice. Increase the heat to medium-high and reduce the sauce by 1/3, then add the pork pieces. Keep warm until ready to serve. |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Sounds very interesting JD...you don't see a lot of recipes for pork belly out there. That is one I just might try sometime.
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Go ahead...play with your food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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omgosh ~ that looks excellent, jerrod! i would like to give that one a try sometime!
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jdonly1
Cook Joined: 12 February 2010 Location: Australia Status: Offline Points: 180 |
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Its well worth a try.I cooked it for a dinner party last week and every body raved about it.
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jdonly1
Cook Joined: 12 February 2010 Location: Australia Status: Offline Points: 180 |
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This is one of our favorites
Here it is cooked |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Damn JD...that is some awesome looking pork!
That's something I could just munch on all night long. I'd love to make it, but finding cooking caramel seems to be a problem over here. Is there any difference, or can I just make my own caramel with sugar ?
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Go ahead...play with your food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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yep, this is one i am going to have to try as well. very nice picture, jarrod ~ an inspiration to try this!
dave, about the cooking caramel, i did do some research, and dark corn syrup was suggested. after talking to jarrod, the caramel is mostly for colour and some sweetness, so dark corn syrup would fit that bill nicely, i think.
the other thing i was concerned about being able to acquire was the shaoxing wine, but jarrod suggested that sherry should work as a very adequate substitute.
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