Pork Belly in sweet and sticky soy
1 tablespoon oil
1 kg pork belly (no bone)
3 garlic cloves minced
2cm piece ginger grated
1/4 cup kecap manis
1/2 teaspoon fish sauce
1 heaped tablespoon chicken stock powder
500 ml hot water
cracked black pepper to taste
Cut the pork belly into 2cm thick strips and then into 2cm cubes.
In a large non-stick pot heat oil on a medium heat and brown the pork belly.
Add the garlic and ginger, stir to combine.
In a jug or bowl combine the chicken stock powder and hot water, stir to dissolve.
Pour the kecap manis over the pork together with the fish sauce and the chicken stock liquid, but only just cover the meat with the stock. You may have some left over, discard the remaining liquid.
Sprinkle over the cracked black pepper, stir to coat the meat with the kecap manis and chicken stock.
Bring to the boil, cover and reduce heat and simmer stirring occasionally until the pork is tender.
You may notice that a lot of oil will come to the surface. Take a large spoon and carefully skim off a good amount of the oil.
With the lid off, increase heat to a medium heat and cook to reduce and thicken sauce.
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