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.
An amazing recipe, we loved it! My husband kept telling me right through dinner how great this recipe is.
Absolutely loved this recipe! Have shared it with friends too. There are only 2 of us so the recipe was a double batch for us – it was even better after a day or two.
Can you use any other oil than peanut?
We have allergies in our house
Thank you in advance 😄
Yes Julie, it’s only to brown the pork so I’m sure you could use your preferred oil 🙂