Sarah Tiong’s sticky pork belly
Prep time 10 minutes Cook time 50 minutes
Serves 4 people
A delicious recipe using pork belly rashers.
- •1kg pork belly rashers, cut into 2cm width squares
- •15g piece ginger, thinly sliced
- •1.5 cups stock or water
- •3 garlic cloves, finely chopped
- •1 shallot, finely sliced
- •2 star anise
- •2 cinnamon sticks
- •2 tablespoons light soy sauce
- •2 tablespoons dark soy sauce
- •2 tablespoons brown sugar
- •1 bunch of green basil, leaves only
- •3 long red chillies, sliced
- •pepper to taste
- 1.Add some oil to a work or large fry pan and heat on medium-high heat.
- 2.Once the wok or pan is hot, add in the pork belly squares, sliced shallots, garlic and half of the sliced ginger.
- 3.Fry until the pork belly is lightly caramelised.
- 4.Add in the dark and light soy sauce and 2 of the sliced chillies (adjust heat to your liking). Combine well.
- 5.Add in the water or stock and bring up to the boil. Reduce heat to a simmer and cook with lid on for 30 minutes until the liquid has reduced.
- 6.Add cinnamon and star anise. If there is not enough liquid, add a little more water. Cover, and simmer for an additional 20 - 30 minutes until sticky.
- 7.Add pepper, the remaining ginger and brown sugar. Stir well to combine.
- 8.Turn off the heat. Mix in the basil leaves and remaining chilli slices.
- 9.Serve with steamed rice. Delicious!