Caramelised Pork Belly


  • 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

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