Submitted by Danielle Herlihy
Five spice caramel pork
Serving: 6
Ingredients
- 1 tablespoon peanut oil
- 1 (about 1kg) pork belly, cut into 3cm pieces
- 8 French shallots, finely chopped
- 2 garlic cloves, crushed
- 60ml (1/4 cup) light soy sauce
- 125g (3/4 cup) finely chopped palm sugar
- 250ml (1 cup) beef stock or water
- 2 whole star anise
- 1 teaspoon Chinese five spice
- 1 tablespoon fish sauce
- 2-4 spring onions , ends trimmed, thinly sliced diagonally
- 1 red chilli, thinly sliced diagonally
Instructions
- Step 1: Heat half the oil in a wok over high heat. Add one-third of the pork and stir-fry for 5 minutes or until brown all over. Transfer to a plate. Repeat, in 2 more batches, with the remaining pork.
- Step 2: Heat remaining oil in wok over medium heat. Add French shallots and garlic and cook for 5 minutes or until golden. Transfer shallots and garlic to slow cooker and add cooked pork, soy sauce, palm sugar, beef stock, star anise and five spice. Cook on low for 6-7 hours.
- Step 3: Add the fish sauce and half the spring onions and stir to combine. Place in a serving bowl. Top with remaining spring onions and red chilli. Serve with steamed rice.
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Omg this recipe is off the charts. Such amazing flavours, your taste buds will be dancing. Everyone absolutely loved it and wanted more. A huge 12/10 from us all and will definitely be a regular in this house. Thanks Danielle for such an outstanding recipe.