Sarah Tiong's sticky pork belly

Sarah Tiong's sticky pork belly

Serves: 4  | Preparation Time: 10 mins  | Cooking Time: 40 minutes

1kg Tasman pork belly rashers, cut into 2cm width squares
15g piece ginger, thinly sliced
1 litre stock or water
5 garlic cloves, finely chopped
1 eschalot, finely sliced
2 star anise
4 cloves
2 cinnamon sticks
3 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp brown sugar
1 bunch of green basil, leaves only
3 long red chillies, sliced
pepper to taste

  1. Add some oil to a work or large fry pan and heat on medium-high heat.
  2. Once the wok or pan is hot, add in the pork belly squares, sliced eschalot, garlic and half of the sliced ginger.
  3. Fry until the pork belly is lightly caramelised.
  4. Add in the dark and light soy sauce, sugar and 2 of the sliced chillies (adjust heat to your liking). Combine well.
  5. Add in the water or stock and bring up to the boil. Reduce heat to a simmer for 30 minutes until the liquid has reduced.
  6. Turn off the heat, mix in the basil leaves and remaining chilli slices.
  7. Serve with steamed rice. Delicious!

Recipe kindly provided by Australian Pork

Results may vary.