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Twice cooke Asian Pork Belly with Snake Beans and Orange Caramel Sauce

Sara McCleary
  • 210 minutes
  • Serves 4

INGREDIENTS

1 kg

pork belly (bones removed skin scored)

3 tbsp

salt

Olive oil

salt extra & cracked pepper

2 tbsp

vegetable oil

1

long red chili (finely chopped)

3 cloves

garlic (finely chopped)

10 g

ginger (grated)

1

bunch snake beans (cut into 5cm lengths)

120 g

brown sugar

80 milliliters

red wine vinegar

2

star anise

1

cinnamon stick

250 milliliters

chicken stock

1

orange (juice and peel)