Caramalised Pork Asian Style

Hi all

Tried a new recipe last night from inspiration off Chef John from Foodwishes.com

My recipe again has been changed Michelle style...lol

Basically we started trying to make bacon again but the recipe we used for the bacon was wrong proportionately... we got it off the web...

My recipes always fail when I try someone else’s...lol

Every recipe that fails when I cook only fails when I follow recipe step by step...
Really must stop doing that (following others recipes step by step) lol...
know it doesn’t work for me...lol

Anyway back to the recipe I did...



I had a lovely piece of pork belly about 1-1kg

Used ¼ cup salt

¼ cup brown sugar

¼ cup maple syrup

10 juniper berries crushed

Good grinding of black pepper


Mix everything together really well

Smear the belly with the mixture all over leave nothing uncovered. Put it into a Ziploc bag and leave 24 hours and then turn over

Liquid will build up leave it in the bag. Do not get rid of the liquid.

Leave for further 24 hours and turn again and then for final 24 hours and turn again.

Next day rinse off the belly and pat dry and then slow roast in the oven at 170 degrees for about 1 ½ hours and
then turn the temp up to 200 degrees and cook for further ½ hour and
turn the oven off and leave in the oven for a further ½ hour – 45 minutes.


I have used an electric oven in all my cooking so everyone should know their own ovens adjust times accordingly

Once cooled put in the refrigerator overnight


Unfortunately as usual I very rarely measure so the second part of the recipe is approximate

Now for the second part of the recipe

I have used a very good handful brown sugar just under ¼ cup

1 tbsp soy sauce

3 tbsp rice vinegar

Good splash about 1 ½ tbsp fish sauce

½ chilli finely diced

Good 1 to 1 ½ inch piece of ginger finely grated

2 large cloves garlic crushed

3 large spring onions large sliced

½ chilli left as is

About ½ cup water


Cooked rice to serve




First Dice your pork into good sized pieces and then gently fry to brown
Turn every so often but whilst pork is frying off mix all your ingredients together except the ½ chilli and the diced spring onion that hasn’t been diced and the water

Once the pork is a lovely brown colour add your mixture and cook off for a few minutes to really coat the pork

After a minute or two add your water, the other half the chilli and the spring onions and bring to a boil remember to keep stirring so the pork doesn’t over cook as it’s already cooked.

Allow this to boil and reduce to a lovely sauce that coats the pork as well

Serve nice and hot.



Pork is Lovely and tender and delicious with the rice

Very very yummy

Hard to see the coating on this photo as it's a very light colour but it's a very delicious recipe.

Thanks for looking

Have a great day

Hugs Michelle