Slow cooker recipes

Five-spice caramel pork belly

five-spice caramel pork belly
6
15M
7H
7H 15M

Ingredients

Method

1.

Cut pork into 4cm (1½-inch) pieces.

2.

Place pork and the water in a large saucepan, bring to the boil over medium heat. Boil 5 minutes, skimming impurities from the surface; drain.

3.

To make caramel; combine sugar and the water in a small saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Boil, uncovered, without stirring, until a deep golden caramel.

4.

Place pork in a 4.5-litre (18-cup) slow cooker with caramel, coconut water, the extra water, sauce, sugar, five spice and unpeeled garlic cloves. Cook, covered, on low, for 6 hours.

5.

Meanwhile, place eggs in a medium saucepan; cover with cold water. Bring to the boil; boil eggs 6 minutes or until hard-boiled. Transfer to a bowl of cold water and cool slightly before peeling.

6.

Add eggs and chillies to cooker. Cook, uncovered, on high, for 30 minutes; skim fat from surface. Sprinkle with coriander before serving.

Suitable to freeze at the end of step 4. Coconut water is the liquid from the centre of an immature coconut. It is readily available in tetra packs and cans from a variety of supermarkets. Ensure it’s labelled 100 per cent coconut water, and that it is not sweetened.

Note

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