Crispy Pork Belly Braised in Sweet Coconut Sauce
Summer holidays are feeling like a distant memory…This sweet and crispy pork belly with a fresh and tropical coconut sauce will transport you back and help you count down the days till the next break!
2 hrs 40 mins
Capable Cooks
8
What you’ll need
INGREDIENTS
- 1.5kg SunPork Fresh Foods Pork Belly rind on, refrigerated uncovered overnight
- Salt
- Vegetable oil
- 250g palm sugar
- 120ml white vinegar
- 30ml dark soy sauce
- 80ml fish sauce
- 60ml light soy sauce
- 2 Tbsp. brown sugar
- 2 Tbsp. molasses
- 1 Tbsp. ginger, minced
- 2 Tbsp. garlic, minced
- 1 red chilli, sliced
- 2 kaffir lime leaves
- 400ml chicken stock
- 500ml coconut milk
- 30 betel leaves
- 100g peanuts, crushed
- 50g pickled ginger
How to make it
- Pre-heat fan forced oven to 220⁰C.
- Place the pork belly into a deep baking dish and rub a generous amount of salt and oil onto the rind. Transfer to the oven and roast for 30 mins.
- While the pork is roasting, use a large saucepan on med. heat and melt the palm sugar. Next whisk in the vinegar, dark soy, fish sauce, light soy, brown sugar, molasses, minced ginger, garlic, chili, kaffir lime leaves and chicken stock. Cook for 2 mins then add the coconut milk, whisk together until smooth and bring to the boil.
- Remove the pork belly from the oven and pour the hot coconut sauce into the dish. Take care not to spill any liquid onto the crispy rind. Reduce oven temp to 165⁰C and continue to roast for 2 hrs.
- Take the pork belly out of the oven and rest on a cutting board. While resting pour a cup of the coconut sauce into a fry-pan on high heat and reduce by half.
- Cut the pork belly into small bite size pieces and place onto a betel leaf. Sprinkle peanuts and pickled ginger over the top. Drizzle ½ tsp. reduced coconut sauce. Repeat until all the betel leaves are finished.
- Serve and enjoy!
