- 0:15 Prep
- 1:50 Cook
- 8 Servings
- Capable cooks
Satisfy a crowd with this easy Asian pork recipe.
Ingredients
- 1 tablespoon peanut oil
- 1 (about 1kg) pork belly, cut into 3cm pieces
- 8 purple (Asian) eschalots, finely chopped
- 2 garlic cloves, crushed
- 60ml (1/4 cup) light soy sauce
- 125g (3/4 cup) finely chopped palm sugar
- 250ml (1 cup) water
- 2 whole star anise
- 1 teaspoon Chinese five-spice
- 1 tablespoon fish sauce
- 8 green shallots, ends trimmed, thinly sliced diagonally
- Steamed jasmine rice, to serve
- 1 Lebanese cucumber, ends trimmed, thinly sliced
- 1/2 cup fresh coriander leaves
Method
- Step 1Heat half the oil in a wok over high heat. Add one-third of the pork and stir-fry for 5 minutes or until brown all over. Transfer to a plate. Repeat, in 2 more batches, with the remaining pork.
- Step 2Heat remaining oil in wok over medium heat. Add eschalot and garlic and cook for 5 minutes or until golden. Add pork, soy sauce, palm sugar, water, star anise and five spice. Bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 1 1/2 hours or until pork is tender. Increase heat to high and bring to the boil. Cook for 10 minutes or until sauce thickens.
- Step 3Add the fish sauce and half the shallot and stir to combine. Place in a serving bowl. Top with remaining shallot. Serve with steamed rice topped with cucumber and coriander leaves.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1339 kj
Energy
13g
Fat Total
5g
Saturated Fat
3g
Fibre
28g
Protein
71mg
Cholesterol
878.37mg
Sodium
20g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
Notes
You can prepare this recipe to the end of step 2 up to 3 hours ahead. Continue from step 3 just before serving.
- Author: Sarah Hobbs
- Image credit: William Meppem
- Publication: Australian Good Taste
0
