Submitted by Laura Galdes
Slow Cooked Sticky Asian Pork Belly
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
- 1 kg pork belly
- 1 cup strained master stock
- ¼ cup light soy sauce
- 100g brown sugar
- 1 tsp five spice
- 3 tbsp rice wine vinegar
- 1 tbsp fish sauce
- Place the master stock ingredients in a large stockpot and bring to the boil.
- Submerge the pork belly in a separate pot of boiling water for 3min.
- Remove pork belly from water and place into slowcooker. Pour over master stock and cook on high for 3hrs
- In 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.
- Remove pork belly from stock and trim rind off. (You could dry this out and make some yummy crackling)
- Add 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.
- Serve with steamed or fried rice, hard boiled egg and stir fried asian greens.
- Notes: next time I might finish the pork off in the oven as they do become very delicate moving around in the pan!!
Tried this recipe?Scroll Down To Share What You Think
1 thought on “Slow Cooked Sticky Asian Pork Belly”
How long does the leftover master stock last? Can it be frozen?