FARE EXCHANGE Jump to recipe
Kylie Kwong: Caramelised pork belly with Chinese coleslaw

Kylie Kwong: Caramelised pork belly with Chinese coleslaw

“I recently spent four days in Sydney, and after experiencing the 11-course banquet at Kylie Kwong’s fabulous restaurant in Surry Hills, Billy Kwong, I had to go back just once more to taste the caramelised organic pork belly. I would love it if you would ask her for the recipe as I’d like to make it for friends.”
Dave Egglestone, Mawson Lakes, SA

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Kylie Kwong: Caramelised pork belly with Chinese coleslaw

Serves 6
Cooking Time Prep time 30 mins, cook 2hrs 15 mins (plus marinating)
600 gm   female pork belly, cut into 2.5cm cubes
220 gm   (1 cup) brown sugar
3   limes, juice only
2 tbsp   fish sauce
Red braising stock
625 ml   (2½ cups) Shaoxing wine (see note)
375 ml   (1½ cups) organic tamari (see note)
220 gm   (1 cup) brown sugar
6   garlic cloves, coarsely crushed
90 gm   (18cm piece) ginger, thinly sliced
4   spring onions, trimmed and halved lengthways
5   star anise
2   cinnamon quills
3   pieces of orange rind, removed with a peeler
1 tsp   sesame oil
Chinese coleslaw
1   small carrot, thinly sliced lengthways
1   small Spanish onion, thinly sliced
125 ml   (½ cup) organic brown rice vinegar (see note)
55 gm   brown sugar
1   small Lebanese cucumber, thinly sliced lengthways
½ cup   shredded Chinese white cabbage
3   spring onions, cut into julienne
½ cup   (firmly packed) each coriander, dill and mint
Sichuan pepper salt
1 tbsp   Sichuan peppercorns, crushed
30 gm   (¼ cup) sea salt flakes


1 Place pork belly in a large saucepan and cover with cold water, bring to the simmer over medium heat and simmer to remove impurities (5 minutes). Drain, rinse pork under cold running water and set aside.
2 For red braising stock, combine ingredients in a large saucepan, bring to the boil over medium heat, reduce heat to low and simmer to infuse (40 minutes). Add pork and simmer until tender (45 minutes-1 hour). Set aside.
3 Meanwhile, for Chinese coleslaw, combine carrot, onion and 2 tsp sea salt flakes in a non-reactive bowl, combine well and set aside to slightly soften (30 minutes). Meanwhile, combine vinegar and sugar in a saucepan over medium heat, stir until sugar dissolves (2-3 minutes), then simmer until reduced and slightly syrupy (5 minutes), set aside to cool. Gently squeeze excess liquid from carrot and onion and place in a clean bowl, add syrup and set aside to lightly pickle (15-20 minutes). Add remaining ingredients just before serving.
4 For Sichuan pepper salt, combine ingredients in a small bowl and set aside.
5 Remove pork from stock, pat dry on absorbent paper and set aside. Combine sugar and 250ml water in a saucepan, cook over medium heat, stir to dissolve sugar, then simmer until caramelised (10-15 minutes). Remove from heat and add lime juice and fish sauce. Add pork belly, toss to combine and serve scattered with Sichuan pepper salt, with extra caramel drizzled over and Chinese coleslaw to the side.

Note Shaoxing wine is a Chinese cooking wine available from Asian grocers. Organic tamari is a naturally brewed wheat-free soy product. Organic brown rice vinegar is a naturally brewed vinegar. Both are available from select supermarkets and health-food shops.

This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.

RECIPE Kylie Kwong, Billy Kwong PHOTOGRAPHY Ben Dearnley STYLING Geraldine Munoz and Alice Storey


Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.

Visit the iTunes store

Search by cuisine, name, ingredients...
Hazelnut mousse with honeycomb and chocolate Hazelnut mousse with honeycomb and choco... Saltwater potatoes with pebre sauce Saltwater potatoes with pebre sauce
Whipped cod roe Whipped cod roe Kritharaki Kritharaki
Previous Next
Leek and Manchego bread Leek and Manchego bread Spiced pumpkin soup Spiced pumpkin soup
Chocolate-caramel crêpe cake Chocolate-caramel crêpe cake Spatchcock with beans and white anchovy Spatchcock with beans and white anchovy
Previous Next