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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the bone and outer rind from the ribs/pork belly, and cut into 1 cm slices. | 2. Place sugar in a wok or saucepan and stir over low heat until the sugar dissolves. | 3. Increase to medium heat and boil, without stirring, for 5 minutes, or until the sugar turns an even, golden brown. | 4. Add the pork and shallots and stir to coat. | 5. Add the fish sauce, kecap manis, pepper and 1 cup (250ml) warm water. | 6. Stir until all sugar has melted. | 7. Cover and cook for 10 minutes, stirring occasionally, then cook, uncovered and stirring often, until the sauce is sticky and the meat is cooked. | 8. If there is too much liquid, spoon some out. Basically the sauce should reduce to a thick glaze. | 9. Garnish with coriander - this really adds to the flavour of the dish. | 10. Serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork belly	850	g		4403.0	0.0	79.39	450.585
palm sugar	1/2	cup	grated	-	-	-	-
red shallot	4		sliced	-	-	-	-
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
ketjap manis	1	tablespoon		-	-	-	-
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254
coriander leaf	1/3	cup		1.2267	0.1957	0.1136	0.0277

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.