Name: Caramelised pepper pork
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 shallots (75g), chopped finely; 2 clove garlic, crushed; 2 tablespoon fish sauce; 1 tablespoon coarsely cracked black pepper; 800 gram (1½ pounds) boneless pork belly, rind removed, chopped coarsely; 1 tablespoon peanut oil; 2 tablespoon dark brown sugar; 1/3 cup (80ml) water; 2 green onions (scallions), sliced finely

Caramelised pepper pork

These rich, succulent bites of caramelised pepper pork taste like they've been slow-cooked for hours, but this dish takes only 20 minutes in a pressure cooker.

Ingredients

3 shallots (75g), chopped finely

2 clove garlic, crushed

2 tablespoon fish sauce

1 tablespoon coarsely cracked black pepper

800 gram (1½ pounds) boneless pork belly, rind removed, chopped coarsely

1 tablespoon peanut oil

2 tablespoon dark brown sugar

1/3 cup (80ml) water

2 green onions (scallions), sliced finely

Method

1.Combine shallot, garlic, sauce, pepper and pork in large bowl.

2.Heat oil in 6-litre (24-cup) pressure cooker; cook pork, in batches, until browned. Remove from cooker.

3.Return pork to cooker with sugar; cook, stirring, until sugar caramelises. Add the water; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 20 minutes.

4.Release pressure using the quick release method; remove lid. Serve sprinkled with onion.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using.
Note

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Ingredients

Method

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