KYLIE KWONG'S RED-BRAISED, CARAMELISED PORK BELLY WITH FRESH NATIVE MU – Furi
INGREDIENTS 3.5 litres red-braised master stock (see recipe below) 2 tbsp fish sauce 1 x 450g free-range boneless pork belly, skin on, at room temperature juice of 1-2 lemons 1 cup (220g) brown sugar...
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Ingredients
- 3 1/2 litres red-braised master stock (see recipe below)
- 2 tbsp fish sauce
- 1 x 450g free-range boneless pork belly, skin on, at room temperature
- juice of 1-2 lemons
- 1 cup (220g) brown sugar
- 1/2 tsp Sichuan peppercorns
- 1 cup (250ml) water
- ½ cup fresh native muntries (or as a substitute, use 2 x lemon or lime cheeks)
- 4 spring onions, trimmed and halved
- 4 cinnamon quills
- 80g ginger, thickly sliced
- 375ml (1 cups) tamari
- 6 garlic cloves, crushed
- 250ml (1 cup) brown sugar
- 4 strips (about 6cm x 1cm) orange peel, white pith removed
- 1 tsp sesame oil
- 8 whole star anise
- 3 litres cold water
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