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Caramelised Pork Belly

Printed From: Foods of the World Forum
Category: Asia
Forum Name: China and Mongolia
Forum Discription: China and Mongolia
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=747
Printed Date: 22 April 2019 at 20:19


Topic: Caramelised Pork Belly
Posted By: jdonly1
Subject: Caramelised Pork Belly
Date 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

http://oascentral.ten.com.au/RealMedia/ads/click_lx.ads/Masterchef/recipes/inventiontest/greedcaramelisedporkbellywithchillivinegarandsaffronrice/960851633/x50/default/empty.gif/796f36495930765664766f4142736b30?x">

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.




Replies:
Posted By: Hoser
Date 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.

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Go ahead...play with your food!


Posted By: TasunkaWitko
Date Posted: 14 August 2010 at 16:02
omgosh ~ that looks excellent, jerrod! i would like to give that one a try sometime!Clap

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Posted By: jdonly1
Date 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.


Posted By: jdonly1
Date Posted: 05 January 2012 at 01:50
This is one of our favorites
Here it is cookedBig smile



Posted By: Hoser
Date 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 ?


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Go ahead...play with your food!


Posted By: TasunkaWitko
Date 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.


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