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Kylie Kwong: Caramelised pork belly with Chinese coleslaw

You'll need

  • 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

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • For Sichuan pepper salt, combine ingredients in a small bowl and set aside.
  • 05
  • 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.

“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.


At A Glance

  • Serves 6 people
  • 30 min preparation
  • 2 hrs 15 min cooking (plus marinating)
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At A Glance

  • Serves 6 people
  • 30 min preparation
  • 2 hrs 15 min cooking (plus marinating)

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