Foods of the World Forum Homepage
Forum Home Forum Home > Asia > China and Mongolia
  New Posts New Posts RSS Feed - Caramelised Pork Belly
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Caramelised Pork Belly

 Post Reply Post Reply
Author
Message
jdonly1 View Drop Down
Cook
Cook
Avatar

Joined: 12 February 2010
Location: Australia
Status: Offline
Points: 180
Post Options Post Options   Thanks (0) Thanks(0)   Quote jdonly1 Quote  Post ReplyReply Direct Link To This Post Topic: Caramelised Pork Belly
    Posted: 13 August 2010 at 18:39

Got this off master chef Aus

Its pretty darn nice.Have made it 3 time now

Caramelised Pork Belly

Ingredients

8 garlic cloves, chopped
15 black peppercorns
Peanut oil, for frying
½ cup shaoxing wine
1 cup cooking caramel (karamel masakan)
1½ cups light soy sauce
½ cup oyster sauce
1 cinnamon stick
1 tsp ground star anise
1kg pork belly
300g brown sugar
1/3 cup fish sauce
2 tbs lime juice
Coriander leaves, to garnish

Method 

Step 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 2: Pour enough peanut oil into a saucepan to fill it by one third and heat to 180°C. Deep fry pork pieces until golden brown and then set aside.


Step 3: Preheat oven to 60°C. and keep pork warm


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.

Back to Top
Sponsored Links


Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3454
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 14 August 2010 at 02:26
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.
Go ahead...play with your food!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9356
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 August 2010 at 16:02
omgosh ~ that looks excellent, jerrod! i would like to give that one a try sometime!Clap
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
jdonly1 View Drop Down
Cook
Cook
Avatar

Joined: 12 February 2010
Location: Australia
Status: Offline
Points: 180
Post Options Post Options   Thanks (0) Thanks(0)   Quote jdonly1 Quote  Post ReplyReply Direct Link To This Post Posted: 14 August 2010 at 17:26
Its well worth a tryWink.I cooked it for a dinner party last week and every body raved about it.
Back to Top
jdonly1 View Drop Down
Cook
Cook
Avatar

Joined: 12 February 2010
Location: Australia
Status: Offline
Points: 180
Post Options Post Options   Thanks (0) Thanks(0)   Quote jdonly1 Quote  Post ReplyReply Direct Link To This Post Posted: 05 January 2012 at 01:50
This is one of our favorites
Here it is cookedBig smile

Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3454
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 05 January 2012 at 02:40
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 ?
Go ahead...play with your food!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9356
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 January 2012 at 10:10
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.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.078 seconds.