- 8 garlic cloves, chopped
- 15 black peppercorns
- Peanut oil, for frying
- 1.5L chicken stock
- 1/2 cup shaoxing wine
- 1 cup cooking caramel (karamel masakan)
- 1 1/2 cup light soy sauce
- 1/2 cup oyster sauce
- 1 cinnamon stick
- 1 tspn ground star anise
- 1kg pork belly, skin removed
- 250g brown sugar
- 1/3 cup fish sauce
- 2 tbs lime juice
- In a mortar and pestle, pound the garlic and peppercorns to a paste.
- Heat some peanut oil in a large saucepan over medium heat and fry the paste until fragrant.
- Add the chicken stock, shaoxing wine, cooking caramel, light soy sauce, oyster sauce, cinnamon stick and star anise. Bring the mixture to the boil, then reduce heat to a simmer. Add the pork belly and cook for 1 hour.
- Remove the pork belly from the stock and set aside to cool before cutting it into bite-sized pieces, reserving braising liquid.
- Fry the pork pieces in peanut oil until golden brown – set aside.
- Preheat oven to 60 C.
- Add the brown sugar to a saucepan set over medium heat and cook until the sugar starts to caramelise. Add 1 cup of the reserved braising liquid, fish sauce and lime juice. Increase the heat to medium-high and reduce the sauce by 1/3, then add the pork pieces. Keep warm until ready to serve.
Borrowed from Alvin – Masterchef Australia