Cooking in a clay pot of any sort imparts wonderful flavours into a dish. If using a clay pot for the first time, submerge it fully in cold water for 24 hours first, otherwise it will crack when placed on the heat. Chinese clay pots are inexpensive and widely available at Asian stores.
Serves: 4
INGREDIENTS
Caramel
½ cup chicken stock or water
½ cup coconut milk
3 tablespoons caster sugar
3 tablespoons water
Pork
1 kilogram boneless pork belly, skin off (I used free-farmed)
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
2 tablespoons fish sauce
2 tablespoons soy sauce
2 star anise
½ teaspoon freshly ground pepper
To finish
2-3 teaspoons cornflour
1 tablespoon water
To serve
2 spring onions, thinly sliced
hot cooked rice
steamed broccoli or Asian greens
METHOD
Caramel: Combine the stock and coconut milk. Put the sugar and water in a small saucepan over a low heat and stir until the sugar is dissolved. Increase the heat and cook until a deep golden brown. Immediately add the combined liquid (it will bubble up furiously) and stir to dissolve any lumps of caramel.
Pork: Trim the pork of excess fat and cut into 3 cm thick slices.
Tip the caramel into a large clay pot or sauté pan with a lid, add all the remaining ingredients, except the pork, and bring to the boil. Add the pork and turn to coat in the sauce. Place a piece of scrunched up baking paper over the meat and cover tightly with the lid. Simmer gently for 1 hour, stirring occasionally, or until the pork is tender and a deep golden colour. A simmer mat is ideal for this.
To finish: Combine the cornflour and water in a small bowl to make a smooth paste and stir into the cooking juices. Simmer for 3-4 minutes until lightly thickened and glossy.
To serve: Put the hot cooked rice and greens in bowls and top with the pork and sauce. Scatter with spring onions and serve immediately.
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