When I saw Alvin making it during this last season, I just knew I had to make it. I have, along with the rest of the country, fallen very deeply in love with pork belly over the last year or so and the thought of it being drenched in a sweet and fragrant sauce, served with Jasmine rice gets me salivating every time…every single time! I didn’t follow a recipe with this, just my own nose and palate. To soften the pork I poached it in a aromatic stock filled with spices and vegetables for a few hours. If you want to make this over a few days, I suggest you poach the pork and then let it cool in the broth, pop it into the fridge and then continue with the recipe the next day. I served this with steamed Jasmine Rice and sugar snap peas and it was all gobbled up in a matter of minutes! Click here for Jan Tripepi’s version of Caramel Pork Serves 4 For the poaching1kg pork belly1.5 liters chicken/vegetable stock1 cup soy sauce1/2 cup oyster sauce1/2 cup fish sauce2 onions, quartered6 garlic cloves1 star anise1 cinnamon stick2 whole chillies, split in half1 cup sugarFor the “Caramel”1/2 cup light soy sauce1/2 cup ketchup manis (Indonesian sweet soy sauce)1/3 cup oyster sauce2 tbsp fish sauce1/2 cup golden syrup2 tsp dried chilli, crushed (this amount makes it quite spicy, adjust to your own taste)salt to tasteFor servingsteamed jasmine ricesteamed sugar snap peasfresh coriander
