Caramelised pork belly with Chinese coleslaw

GOURMET TRAVELLER
24Ingredients
105Minutes

Ingredients

US|METRIC
  • 600 grams pork belly (female, cut into 2.5cm cubes)
  • 220 grams brown sugar
  • 3 limes (juice only)
  • 2 tablespoons fish sauce
  • 625 milliliters Shaoxing wine (see note)
  • 375 milliliters tamari (organic, see note)
  • 220 grams brown sugar
  • 6 garlic cloves (coarsely crushed)
  • 90 grams ginger (18cm piece, thinly sliced)
  • 4 spring onions (trimmed and halved lengthways)
  • 5 star anise
  • 2 cinnamon (quills)
  • 3 pieces orange rind (removed with a peeler)
  • 1 teaspoon sesame oil
  • 1 small carrot (thinly sliced lengthways)
  • 1 Spanish onion (small, thinly sliced)
  • 125 milliliters brown rice vinegar (organic, see note)
  • 55 grams brown sugar
  • 1 cucumber (small Lebanese, thinly sliced lengthways)
  • 1/2 cup chinese white cabbage (shredded)
  • 3 spring onions (cut into julienne)
  • 1/2 cup coriander (firmly packed each, dill and mint)
  • 1 tablespoon sichuan peppercorns (crushed)
  • 30 grams sea salt flakes
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