EmailTweet 11 Full-screen Slow Cooked Sticky Asian Pork Belly Asian, Pork March 13, 2015 Slow Cooked Sticky Asian Pork Belly 0 0 5 0 Prep: 30 mins Cook: 3 hrs 30 mins 3 hrs 3 hrs 30 mins Yields: 4-6 Ingredients CHINESE MASTER STOCK 3L water 3 garlic cloves, peeled and left whole 1 tsp Szechuan peppercorns 3 cm piece of ginger, sliced 4 spring onion roots The roots from a bunch of coriander 1 cinnamon stick 2 star anise 200ml light soy sauce 375ml shaoxing wine (Chinese cooking wine) 60g brown sugar PORK 1 kg pork belly STICKY SAUCE 1 cup strained master stock ΒΌ cup light soy sauce 100g brown sugar 1 tsp five spice 3 tbsp rice wine vinegar 1 tbsp fish sauce Directions1Place the master stock ingredients in a large stockpot and bring to the boil. 2Submerge the pork belly in a separate pot of boiling water for 3min. 3Remove pork belly from water and place into slowcooker. Pour over master stock and cook on high for 3hrs 4In the meantime prepare the sticky sauce by placing all ingredients in large fry/saut pan. Bring to the boil and allow to reduce by half. 5Remove pork belly from stock and trim rind off. (You could dry this out and make some yummy crackling) 6Add the pork belly to sauce. Bring it to a boil then reduce the heat. Simmer the pork for 10 minutes, until the sauce is thick and yummy. 7Serve with steamed or fried rice, hard boiled egg and stir fried asian greens. 8Notes: next time I might finish the pork off in the oven as they do become very delicate moving around in the pan!! Submitted by Laura Galdes close full screen 00:00 0 Reviews Cancel reply Your comment/review...All fields are required to submit a review.Your name ... Your email ... Notify me of new posts by email. Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time. Like this:Like Loading...