March 13, 2015
3 hrs 30 mins
CHINESE MASTER STOCK
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
1Place 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
March 31, 2019
How long does the leftover master stock last? Can it be frozen?
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