This dish has always been a success. It is so packed full of flavour, and is really easy to cook. You just have to be patient while it poaches in low heat for hours. Enjoy!
Coffee Caramel Braised Pork Belly
adapted from Simply Delicious
serves 2-4
Poaching Liquid:
- 500 g pork belly
- 600 ml water
- 1 cube chicken / vegetable bouillon
- 1/3 cup soy sauce
- 1/3 cup oyster sauce
- 1 tbs fish sauce
- 1 onions, quartered
- 3 garlic cloves
- 2 inch ginger (bruised)
- 1 star anise
- 1 cinnamon stick
- 2 dried chillies
- 1/2 cup sugar
- 1/2 tsp instant coffee powder
Method:
1. Wash the pork with vinegar and water before cooking. This will rid of the porky smell.
2. Bring the poaching liquid to boil. Reduce to medium heat and place pork into the liquid. Simmer gently and poach for about 2-3 hours until the pork is soft but does not fall apart.
3. Cut the pork belly into bite sized cubes.
4. It is best eaten with rice with accompanying vegetables.
2. Bring the poaching liquid to boil. Reduce to medium heat and place pork into the liquid. Simmer gently and poach for about 2-3 hours until the pork is soft but does not fall apart.
3. Cut the pork belly into bite sized cubes.
4. It is best eaten with rice with accompanying vegetables.
Tip:
- The leftover actually tastes better the next day.
- If you have leftovers (which is unlikely), you can refrigerate it for the next day and stir fry with noodles and vegetables for a quick and different meal all together. Recipe will be posted next week.
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