Caramelised pork belly with rice and greens

By Amanda Laird

Add a comment
Caramalised pork belly with rice and greens. Photo / Babiche Martens
Caramalised pork belly with rice and greens. Photo / Babiche Martens

Serves 4

1kg pork belly
6 Tbs fish sauce
2 tsp sesame oil
2 Tbs ginger, finely chopped
2 garlic cloves, finely chopped
2 tsp chopped green chilli
Black pepper
150g caster sugar
2 cups water
1/2 cup dessicated coconut
Asian greens

1 Cut the pork into cubes and place in a bowl. Pour over the fish sauce and sesame oil. Add the ginger, garlic and chilli. Grind over plenty of black pepper then mix all together and leave to marinate in the fridge for at least one hour.

2 Preheat the oven to 160C. Put the sugar and water into a large saucepan. Bring to a boil and cook until it turns a deep golden caramel. Add the pork and the coconut to the saucepan.

3 Transfer to a baking dish and cover with the lid. Cook for 2 hours, stirring occasionally. Add more water if the dish becomes dry.

4 Serve with greens either steamed or wilted in a little sesame oil, plenty of rice and coriander.

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2017, NZME. Publishing Limited

Assembled by: (static) on production bpcf05 at 30 Apr 2017 13:30:32 Processing Time: 1049ms