Prep 10 mins
Cook 2 hrs
From the Australian Magazine Feast. My husband made this for guests last night and it was the star of a lovely dinner. It's a gorgeous mix of salty and sweet.
- 4 cups chicken stock
- 1⁄2 cup soy sauce
- 4 cm piece ginger, sliced
- 3 star anise
- 1 kg pork belly
- 6 tablespoons kitul treacle (palm sugar syrup, Russ used Ayam brand half a jar)
- 3 tablespoons fish sauce
- Place 2 cups water, stock, soy, ginger, star anise and pork in a large saucepan and bring to the boil. Reduc heat to low, cover and simmer for 1 1/2 hours or until the pork is tender. Remove from the heat and cool.
- Stain and reserve stock for next time (we have frozen ours). Pat the pork dry with a paper towel.
- Heat a frying pan over medium heat skin-side down or until the skin is crisp. Russ gave up and did this under the griller/broiler watching it carefully so as it didn't burn.
- Transfer to a plate and reserve the frying pan. When the pork is cool enough to handle, cut it into 1cm chunks.
- Add the palm syrup to the reserved pan and cook over medium heat for 5 minutes or until the syrup has reduced slightly. Return the pork chunks to the pan and cook turning gently for 3 minutes or until the pork is coated with the syrup.Stir through the fish sace and serve. Yum!