Jimmie’s Pork Belly and Chilli Caramel

Pork belly

Thanks to Jim and Cheryl Wintour for the following recipe. Many find pork belly a bit tricky to cook. But thanks to the Wintours, it’s never been easier or tastier.


1 tbsp peanut oil
1 1/2 kg pork belly, halved & cut into 3 pieces
1/2 kg eggplant, cut into bite size pieces
200 gm spinach leaves, chopped coarse
1 cup plain flour
1/2 cup brown sugar
4 cloves garlic, sliced fine tsp ginger, chopped fine
2 chillies, chopped fine
4 tbsp fish sauce
1 tbsp ground white pepper
1 tbsp salt
3/4 cup water
1 1/2 cups jasmine rice

Cooking Instructions

  1. Coat pork with flour, salt and pepper.
  2. Heat oil in large inner pot; add pork in small lots and brown.
  3. Remove and rest.
  4. Retain pork juices in the pot. Add sugar and stir until dissolved.
  5. Add garlic, chilli and onion until sauce turns a deep golden caramel colour.
  6. Return pork and stir.
  7. Add fish sauce, pepper and a little salt and water.
  8. Mix well. Bring pot to boil and simmer for 10 minutes with lid on.

  9. Rice: Place 11/2 cups jasmine rice to 3 cups of boiling water into small inner pot.
  10. Place pot into large inner pot with approximately 3 minutes simmering time remaining.

  11. Transfer pot to Ecopot, with lid on.
  12. Cooking time 1 hour.

HINT … After 1 hour, add eggplant and cook for a further 30 minutes. If sauce is too thick, add water. Stir through spinach and serve with steamed rice.


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