Braised Caramel Pork Belly
Braised Caramel Pork Belly Cooked with Kecap Manis, Oyster Sauce and Massel Liquid Stock, this caramelized pork belly is tender and juicy.
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Ingredients
- 250ml (1 cup) Massel Beef-style Liquid Stock
- 900g pork belly, cut into 3cm pieces
- 70g (1/3 cup, firmly packed) brown sugar
- 60ml (¼ cup) kecap manis
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 2 garlic cloves, crushed
- Steamed Asian greens and egg noodles, to serve
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