Pork belly rice bowls with chilli caramel sauce from Basics to Brilliance (page 71) by Donna Hay

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Notes about this recipe

  • Macnclaire on September 03, 2018

    This was my first time making pork belly too, it always seemed daunting to me. This recipe was simple and straight forward. Made for a sinfully delicious meal!

  • raybun on March 07, 2018

    This was my first time roasting pork belly, definitely not the last. The sweet & sour caramel sauce is fantastic, I added a little tamarind paste to replicate the sour note from the red sorrel leaves that I couldn’t find anywhere. Served with rice & steamed bok choy.

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