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Braised Caramel Pork Belly

Cooked with Kecap Manis, Oyster Sauce and Massel Liquid Stock, this caramelized pork belly is tender and juicy.  The authentic oriental flavour will be the crowning jewel of your next dinner party.

(Serves: Serves 4 - Prep Time 20 min - Cook Time 2hr 20min)

  • 250ml (1 cup) Massel Beef-style Liquid Stock
  • 900g pork belly, cut into 3cm pieces
  • 70g (1/3 cup, firmly packed) brown sugar
  • 60ml (¼ cup) kecap manis
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 2 garlic cloves, crushed
  • Steamed Asian greens and egg noodles, to serve

1 Heat a large heavy-based saucepan over medium heat. Cook sugar, 1 tbsp water and kecap manis for 1 minute or until sugar is dissolved. Stir in oyster sauce, fish sauce and garlic. Simmer for 1 minute.


2 Add pork and cook for 2 minutes, turning to coat. Stir in stock and bring to the boil. Reduce heat to low. Cover and simmer for 1 hour, stirring halfway during cooking.


3 Remove lid. Simmer for a further 45 minutes to 1 hour or until sauce thickens and caramelises and pork is tender, turning pork every 15 minutes.


4 Serve pork and sauce with greens and noodles.

Massel products used in this recipe:
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