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Discover how to make this delicious Double Cooked Pork Belly with Chilli Caramel and Apple Slaw. Sure to impress the most experienced cooks!
1.5 - 2kg / 3-4.4lbs pork belly, deboned
avocado oil
Black and white sesame seeds and Black vinegar, to dress (optional)
Master stock
2L / 4pnts water
150ml / 5fl.oz light soy sauce
400ml / 13.5fl.oz shao xing wine
1 tsp sesame oil
150g / 5.2fl.oz palm sugar
4 cloves garlic, roughly chopped
2 cinnamon sticks 3 cloves
6 star anise
4 cardamom pods
1 tsp sichuan pepper
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
Apple Slaw
Mint leaves
Coriander leaves
Thai basil leaves, torn
1/2 green apple, sliced into matchsticks
Cabbage
Nuoc Cham, dressing
2 garlic cloves
50ml / 1.3fl.oz fish sauce
50ml / 1.3fl.oz lime juice
50ml / 1.3fl.oz rice vinegar
2 red chillies, sliced
70g / 2.4oz castor sugar
Chilli and sesame Caramel
500g castor sugar
500ml/ 17fl.oz water
3 small red chillies, chopped
12 star anise
100ml / 3.3fl.oz fish sauce
100ml / 3.3fl.oz light soy sauce
1 tsp sesame oil
1. To make the Master Stock, combine all ingredients in a stock pot and bring to boil. Reduce heat and simmer for 30 minutes. Remove from the heat and allow to cool.
2. Set aside 1L of stock and strain the remaining stock into an air-tight container and chill.
3. Pre-heat oven to 180°C / 355°F. Place the belly (skin side up) in a deep baking tray, pour the master stock over the belly, just nice to cover the belly. Cover the tray with foil and place in the oven. Cook for around 4 hours and check occasionally to make sure that the stock has not reduced too much. If it has, top up with a little more master stock or water. Remove the belly and allow to cool slightly for about 15minutes on a wire rack. Transfer the belly with wire rack into the refrigerator and chill overnight.
4. The next day, 30 minutes before cook time, remove belly from the fridge and cut the belly into 12- 15 pieces. Put the pieces into a bowl, add the soy sauce and coat the belly evenly. Pour away the soy sauce. Mix tapioca starch and five spice powder together in a large bowl. Coat the belly pieces evenly and dust off any excess starch. Set aside.
5. To make the Nuoc Cham, mix all the ingredients in a bowl and stir until sugar dissolves. Leave to stand for at least 30 mins before using.
To make the Chilli Caramel – in a saucepan, add sugar and water and bring to a boil. Continue to boil until you start to see caramelisation. Add the remaining ingredients into the saucepan. Turn down the heat and simmer for 5-10 minutes then turn the heat off completely. Set aside to cool for use later.
6. To make the apple slaw, mix all the ingredients in a large salad bowl. Set aside.
7. In a large saucepan, heat the oil to about 170°C / 340°F. Add the coated pork pieces in batches. Do not overcrowd. Fry the pork and ensure it’s crisp all around for about 5-6 minutes. Remove the pork with a slotted spoon and drain on a wire rack.
8. Meanwhile Heat up the chilli caramel.
9. Place the pork in a bowl, pour around and over the caramel and top with fresh apple slaw and drizzle with nuoc cham. Serve sprinkled with sesame seeds and a side of black vinegar.
Ingredients
1.5 - 2kg / 3-4.4lbs pork belly, deboned
avocado oil
Black and white sesame seeds and Black vinegar, to dress (optional)
Master stock
2L / 4pnts water
150ml / 5fl.oz light soy sauce
400ml / 13.5fl.oz shao xing wine
1 tsp sesame oil
150g / 5.2fl.oz palm sugar
4 cloves garlic, roughly chopped
2 cinnamon sticks 3 cloves
6 star anise
4 cardamom pods
1 tsp sichuan pepper
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
Apple Slaw
Mint leaves
Coriander leaves
Thai basil leaves, torn
1/2 green apple, sliced into matchsticks
Cabbage
Nuoc Cham, dressing
2 garlic cloves
50ml / 1.3fl.oz fish sauce
50ml / 1.3fl.oz lime juice
50ml / 1.3fl.oz rice vinegar
2 red chillies, sliced
70g / 2.4oz castor sugar
Chilli and sesame Caramel
500g castor sugar
500ml/ 17fl.oz water
3 small red chillies, chopped
12 star anise
100ml / 3.3fl.oz fish sauce
100ml / 3.3fl.oz light soy sauce
1 tsp sesame oil
Directions
1. To make the Master Stock, combine all ingredients in a stock pot and bring to boil. Reduce heat and simmer for 30 minutes. Remove from the heat and allow to cool.
2. Set aside 1L of stock and strain the remaining stock into an air-tight container and chill.
3. Pre-heat oven to 180°C / 355°F. Place the belly (skin side up) in a deep baking tray, pour the master stock over the belly, just nice to cover the belly. Cover the tray with foil and place in the oven. Cook for around 4 hours and check occasionally to make sure that the stock has not reduced too much. If it has, top up with a little more master stock or water. Remove the belly and allow to cool slightly for about 15minutes on a wire rack. Transfer the belly with wire rack into the refrigerator and chill overnight.
4. The next day, 30 minutes before cook time, remove belly from the fridge and cut the belly into 12- 15 pieces. Put the pieces into a bowl, add the soy sauce and coat the belly evenly. Pour away the soy sauce. Mix tapioca starch and five spice powder together in a large bowl. Coat the belly pieces evenly and dust off any excess starch. Set aside.
5. To make the Nuoc Cham, mix all the ingredients in a bowl and stir until sugar dissolves. Leave to stand for at least 30 mins before using.
To make the Chilli Caramel – in a saucepan, add sugar and water and bring to a boil. Continue to boil until you start to see caramelisation. Add the remaining ingredients into the saucepan. Turn down the heat and simmer for 5-10 minutes then turn the heat off completely. Set aside to cool for use later.
6. To make the apple slaw, mix all the ingredients in a large salad bowl. Set aside.
7. In a large saucepan, heat the oil to about 170°C / 340°F. Add the coated pork pieces in batches. Do not overcrowd. Fry the pork and ensure it’s crisp all around for about 5-6 minutes. Remove the pork with a slotted spoon and drain on a wire rack.
8. Meanwhile Heat up the chilli caramel.
9. Place the pork in a bowl, pour around and over the caramel and top with fresh apple slaw and drizzle with nuoc cham. Serve sprinkled with sesame seeds and a side of black vinegar.
