Caramelized Pork Belly

In Asian, it is common that some meat dishes taste sweet. The sweetness normally comes from sugar, honey or mirin (sweet rice wine commonly used in Japanese cuisine). In Indonesian cuisine especially for Javanese dishes, Javanese coconut sugar and sweet soy sauce (kecap manis) are often used (Please check some of my Indonesian food recipes : Kering Tempe, Ayam Goreng Mentega, Nasi Lengko, Tahu Telur, Ayam Bumbu Rujak, etc.)

Meat could be caramelized by adding sugar and browing them on medium high heat in certain time. I find perfections in "caramelized meat", especially pork belly and pork ribs. This caramelized pork belly is easy to make. I add some chinese spices, star anise and five-spice powder to add a little bit of aroma. If you don't like or have them, just skip.

Caramelized Pork Belly

Serve : 8

Ingredients :
1 kg pork belly, cut into bit size pieces
2 tbsp cooking oil
4 tbsp Kikkoman soy sauce
4 tbsp honey
2 tbsp brown sugar
2 tbsp dark soy sauce
2 tbsp wongciu
1 star anis
1 tsp five spice
200 ml water
pinch of ground white pepper

Steps :
Prepare a pan over medium high heat. Pour in cooking oil, then add in pork belly pieces. Fry them for a minute until fragrance.

Add in the rest of the ingredients, then stir them until combined.

Let them simmer until the pork is fully cooked, then continue cooking until the sauce caramelized. Turn off the heat and transfer into serving plate. Served with white rice and some vegetable dishes like Sauteed Choysum and TofuSauteed Broccoli and Mushroom ; Sauteed Green Beans, Carrot and Egg, etc.

Recipe by Veronica

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