Directions

To Cook

1. Slice pork belly into 1–1.5 cm thick slices and blanch in boiling water for 3 mins to get rid of any scum. Drain and set aside.
2. Heat up Master Stock then toss in blanched pork belly slices. Simmer for 30 mins covered over low heat.
3. In a frying pan, heat brown sugar. Stir continuously over medium heat until it starts to caramelise. Then add 1 cup of Master Stock, lime juice and fish sauce and cook until it bubbles and starts to reduce and thicken.
4. Add pork belly into the sauce and let it cook on both sides until well coated.
5. To prepare the side dish, add sliced shallots into a small bowl. Mix in the rice wine vinegar and let it sit for 10 mins.
6. To serve, place the caramelized pork belly slices onto a plate and add a sprinkling of sesame seeds. Serve with coriander leaves, pickled shallots and sliced chillies on the side, and it’s ready to be enjoyed!