Summary

Ingredients

• 1.2 kg pork belly
• 3 tablespoon cane sugar
• water
• 240 ml sake
• 240 ml fish sauce
• 2 tablespoon rice vinegar
• 3 tablespoon hoisin sauce
• 1 liter chicken broth
• 7 cm ginger, fresh, whole, peeled
• 3 clove (s) garlic
• 2 stalks lemongrass
• 3 bay leaves
• 3 star anise
• 3 cardamom pods
• 1 cinnamon stick (s)
• 1 tablespoon peppercorns
• 1 pinch (s) cayenne pepper

Print Recipe Pin Recipe

Instructions

1. Place the pork belly in a large saucepan over medium to high heat and cover with water. Bring to a boil, then reduce the temperature and simmer for 15 minutes. Remove any foam that may form on the surface. Take the bacon out of the water and cut into bite-sized pieces.
2. Put the cane sugar and 180 ml of water in a large, heat-resistant saucepan and place on the stove over medium to high heat. Stir until the cane sugar has completely dissolved, then add the pork belly to the saucepan. Put all the other ingredients in the saucepan, stir and bring to a simmer.
3. Preheat the oven to 160 ° C fan oven. Cover the pot with a heat-resistant lid and place in the oven. Cook for 1 hour. Increase the oven temperature to 190 ° C and remove the lid. Cook for another hour, stirring regularly every 15 minutes.
4. Take the pot out of the oven and let it rest on the stove. Take approx. 250 ml of the sauce out of the saucepan, place in a smaller saucepan and heat over high heat. Cook until the sauce reduces and thickens. Place the pieces of bacon in the reduced sauce and serve.
5. This goes well with white rice and stir-fry vegetables. The remaining sauce can also be frozen and used for other dishes, it is very tasty.