Braised Caramel Pork

August 21, 2019
Braised Caramel Pork


1 Tbsp cooking oil

1 kilo pork belly, cut into 2-inch pieces

8 shallots or 1 medium red onion, chopped

1 Tbsp minced garlic

1/4 cup light soy sauce

3/4 cup (125 grams) palm sugar or panocha

1 cup water

1 Tbsp fish sauce

3 pieces star anise

1 tsp five-spice powder

8 medium fresh or rehydrated dried shiitake mushrooms, sliced into strips

1/3 cup chopped green onions, divided

Salt and pepper, to taste


* Heat oil in a wok over medium heat. Add one-third of the pork and sear for 5 minutes or until brown all over. Repeat with the remaining pork. Set aside.

* In the same pan, sauté shallots until translucent. Add garlic and sauté until fragrant.

* Add pork, soy sauce, palm sugar, water, fish sauce, star anise, and five-spice powder. Mix well and bring to a boil. Reduce heat to low and cook, covered, stirring occasionally, for 1 1/2 hours or until pork is very tender and sauce has thickened.

* Add mushrooms and one-fourth of the chopped green onions. Mix well and continue to cook for another 10 minutes. Adjust seasoning with salt and pepper. Transfer to a serving dish and sprinkle with remaining green onions.

(Rachelle Santos/Photo: Patrick Martires)