Name: Five-spice caramel pork belly
Prep time: 10 min
Cook time: 30 min
Yield: 6
Ingredients: 6 eggs, at room temperature; 1 cup (220g) caster sugar; 2 kg boned pork belly, rind removed; 1 cup (250ml) coconut water; ½ cup (125ml) fish sauce; ⅓ cup (75g) firmly packed brown sugar; 2 tsps Chinese five-spice powder; 16 cloves garlic, unpeeled; 6 small Thai red chillies; ¼ cup coriander sprigs; Caramel

Five-spice caramel pork belly

No reviews yet

A pressure cooker dinner idea.

By: Womensweeklyfood.au (via Womensweeklyfood.au)

Last Updated: Mar 1, 2026

Prep: 10 mins

Cook: 30 mins

Yields: 6

Instructions

Cut pork into 5cm pieces.
Place pork and 2 litres (8 cups) water in a large saucepan; bring to the boil over medium heat. Boil for 5 minutes, skimming and discarding fat from surface; drain.
Meanwhile, make caramel.
Place pork in a 6-litre (24 cup) pressure cooker with caramel, coconut water, fish sauce, sugar, five-spice powder and unpeeled garlic. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure. Cook for 22 minutes.
Meanwhile, place eggs in a medium saucepan; cover with cold water. Bring to the boil. Boil eggs for 6 minutes or until hard-boiled. Transfer to a bowl of cold water; cool slightly before peeling.