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    You are in: Home / Recipes / Caramelised Pork Belly Recipe
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    Caramelised Pork Belly

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    JustJanS's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Stain and reserve stock for next time (we have frozen ours). Pat the pork dry with a paper towel.
    3. 3
      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.
    4. 4
      Transfer to a plate and reserve the frying pan. When the pork is cool enough to handle, cut it into 1cm chunks.
    5. 5
      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!

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on July 15, 2014



    Nutritional Facts for Caramelised Pork Belly

    Serving Size: 1 (380 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1499.5
    Calories from Fat 1221
    Total Fat 135.7 g
    Saturated Fat 49.1 g
    Cholesterol 187.5 mg
    Sodium 3505.6 mg
    Total Carbohydrate 34.0 g
    Dietary Fiber 0.2 g
    Sugars 22.0 g
    Protein 33.9 g

    The following items or measurements are not included:


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