Mad Butcher's Butcher Est. 1971

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Caramelised Pork Belly


- 6 litres water
- 3 garlic cloves
- sliced
- 1 knob ginger
- sliced
- 1 handful green onion ends
- 1 cinnamon stick
- 2 star anise
- 375ml light soy sauce
- 375ml Shaoxing wine
- 75g Chinese rock sugar
- 1kg Pork Belly
- 1 tbsp rice wine vinegar
- 300g brown sugar
- 1 tbsp fish sauce
- 2 tbsp lime juice
- Handful fresh coriander leaves
- 1 long red chilli
- deseeded and sliced
Serves : 4
Cooking time: 1 hour 50mins


Place all the stock ingredients in a large pot over high heat and bring to the boil. To ensure the right flavour, taste the stock and adjust the balance as required.

Add the pork belly to the stock pot and simmer on a low heat for 1 hour. Remove from the heat and pull out the pork belly. Set aside on a plate to rest.

In a deep fry pan, mix 1 cup of stock with the brown sugar and cook over a medium heat until caramelised. Add the fish sauce, rice wine vinegar and lime juice and bring to the boil, reducing to a thick consistency.

Cut the pork belly into slices and add to the sauce before mixing in the coriander leaves and chilli.

Recipe from


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