Five Spice Caramel Pork

by | Jun 1, 2014 | Mains

INGREDIENTS

  • 1 tablespoon peanut oil
  • 1 (about 1kg) pork belly, cut into 3cm pieces – remove the rind
  • 8 purple (Asian) eschalots, roughly chopped or 1 brown onion
  • 2 garlic cloves, crushed
  • 60ml (1/4 cup) light soy sauce
  • 1/2 cup  finely grated palm sugar or  brown sugar
  • 250ml (1 cup) water
  • 2 whole star anise
  • 1 teaspoon Chinese five spice
  • 2 teaspoons fish sauce
  • 1/4 teaspoon chilli flakes
  • 6 spring onions, ends trimmed, thinly sliced diagonally
  • Rice, chopped peanuts to serve

DIRECTIONS

  1. Heat half the oil in a wok over high heat. Add one-third of the pork and stir-fry for 5 minutes or until brown all over. Transfer to a plate. Repeat, in 2 more batches, with the remaining pork.

  2. Heat remaining oil in wok over medium heat. Add eschalot and garlic and cook for 5 minutes or until golden. Add pork, soy sauce, palm sugar, water, star anise and five spice. Bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 2 hours or until pork is tender. Increase heat to high and bring to the boil. Cook for 10 minutes or until sauce thickens.

  3. Add half the spring onions and stir to combine. Place in a serving bowl. Top with remaining spring onions. Serve with steamed rice.

  4. You may need to add some additional water during or at the end of cooking to extend the sauce.

ORIGINAL SOURCE: http://www.taste.com.au/recipes/14680/thit+heo+kho+tieu+five+spice+caramel+pork