Caramel and Five-Spice Braised Pork Belly » Dish Magazine
You can serve this succulent pork with rice and a salad of thinly sliced cucumber and red onion, bean sprouts, fried shallots and herbs, such as Vietnamese mint, Thai basil and coriander.
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Ingredients
- 2 tablespoons vegetable oil
- 1.5-kilogram piece pork belly, skin removed and cut into 3cm thick slices
- 1 onion, thinly sliced
- 3 cloves garlic, crushed
- 2 tablespoons fish sauce
- 1½ teaspoons Chinese
- five-spice powder
- ½ teaspoon chilli flakes
- 1 bunch coriander, stalks finely chopped, leaves reserved
- 3 tablespoons
- grated fresh ginger
- 2 whole star anise
- 1 cinnamon stick
- ¼ cup brown sugar
- ¼ cup kecap manis
- 1 cup water
- sea salt and ground pepper To serve
- 2 teaspoons cornflour mixed with 2 teaspoons cold water
- handful coriander,
- cashew nuts and lime wedges
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