Serves:4
Preparation time:2 hours 30 minutes
Difficulty:Medium
Ingredients:
- 1 x 500ml Chang’s Chinese Master Stock
- 500ml cold water
- 1kg piece pork belly
- 150g brown sugar
- 1 tbsp. Chang’s Fish Sauce
- 1 lime, juiced
- 1 large orange, thickly sliced
- 1 bunch baby bok choy, thickly sliced, steamed
- 1 bunch choy sum, thickly sliced, steamed
- 2 tbsp. sesame seeds, toasted
- 2 small red chillies, finely sliced
Method:
Preheat oven to 160 degrees.
- Combine Chang’s Chinese Master Stock and water in a large saucepan and bring to the boil over high heat.
- Add pork belly, cover and bring back to the boil.
- Place saucepan in the preheated oven for two hours. Remove pork belly from pan and set aside on a tray while you prepare the caramel.
- In a large frying pan heat brown sugar over medium heat and stir until dissolved and caramelised – around five minutes.
- Add half a cup of the hot stock, fish sauce, lime juice and orange slices.
- Simmer gently for five minutes or until caramel is reduced and thickened.
- Cut pork belly into thick pieces and add to the caramel, tossing gently to coat the pieces.
- Serve with the orange slices, steamed greens, sesame seeds and chilli, and drizzle with remaining caramel.