Caramel Pork Belly
Olivia Andrews' latest book offers a series of warming recipes which can be made in a slow cooker or on the stovetop. This caramel pork belly requires a little forward planning but is simple to prepare.
INGREDIENTS
1 tablespoon grapeseed or rice bran oil
1.5kg skinless pork belly, cut into 5cm pieces
3 tablespoons kecap manis
¾ cup rice malt syrup
1 teaspoon ground white or black pepper
1 teaspoon ground ginger
1 teaspoon ground cinnamon
4 garlic cloves, crushed
3 tablespoons fish sauce
4 star anise
1 cup chicken stock
1 teaspoon cornflour – only needed for slow cooker
1 small bunch snake beans or a handful of green beans, cut into 5cm lengths
To serve: steamed rice, Thai basil and sliced chilli
If you want to garnish this with crispy Thai basil, briefly fry a handful of the leaves in a little oil until translucent. If you can't find Thai basil just scatter some regular basil or coriander leaves over the top instead. Look for rice malt syrup in health food shops.
METHOD
In the slow cooker
Heat the oil in a large frying pan or wok over high heat. Cook the pork for 5 minutes until browned.
Combine the kecap manis, syrup, pepper, ginger, cinnamon, garlic, fish sauce and star anise in a bowl. Pour the mixture into the pan and cook for 3 minutes to glaze the pork. Transfer to the slow cooker.
Combine the chicken stock and cornflour in a bowl until smooth, then add to the slow cooker and stir well. Cook on high for 4 hours. Skim any fat from the surface, then add the beans and cook for a further 30 minutes. Serve with steamed rice, Thai basil and chilli. Serves 6.
On the stovetop
Heat the oil in a large frying pan or wok over high heat. Cook the pork for 5 minutes until browned.
Combine the kecap manis, syrup, pepper, ginger, cinnamon, garlic, fish sauce, star anise and stock in a bowl. Pour the mixture into the pan, bring to the boil, then reduce the heat to low. Cover with a lid and cook for 90 minutes until the pork is tender.
Skim any fat from the surface, then stir in the beans and cook for 10 minutes until tender. Serve with steamed rice, Thai basil and chilli.
Whole Food Slow Cooked is the solution to nourishing friends and family with ease and style.
Each recipe offers cooking methods for both slow cooker and stovetop and is designed to fit around a busy schedule.
This is an edited extract from Whole Food Slow Cooked written by Olivia Andrews and published by Murdoch Books. NZ$39.99 available in stores nationwide.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.