Barbecued soy caramel pork belly

Barbecued soy caramel pork belly

By
From
Chefs Eat Toasties Too
Makes
12 slices
Photographer
Brendan Homan

Ingredients

Quantity Ingredient
800g pork belly, sliced 1 cm thick

Soy caramel

Quantity Ingredient
100g caster sugar
80ml soy sauce
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon finely chopped fresh coriander stalks
1 tablespoon finely grated fresh ginger
1 birds eye chilli, seeded and chopped
1 garlic clove, finely grated

Method

  1. For the soy caramel, combine the sugar and 60 ml water in a small saucepan over medium heat. Bring to the boil and cook the syrup until it is a deep golden-amber colour.
  2. Remove the pan from the heat and stir in the soy sauce, fish sauce and lime juice. Add the coriander, ginger, chilli and garlic and leave to cool.
  3. Lay the pork slices in a glass dish and pour over the soy caramel. Turn the slices of pork over in the dish to ensure the caramel has covered them all. Cover and leave in the refrigerator overnight.
  4. Remove the pork slices from the dish and place them on a tray. Drain the soy caramel, pour it into a saucepan over medium heat and bring it to the boil. Remove the pan from the heat and strain the caramel through a fine sieve and reserve.
  5. Heat a barbecue to high and cook each slice of pork for around 3 minutes on each side.
Tags:
Toasties
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