How to cook Caramel beef Belly

For the poaching
1kg pork belly
1.5 liters chicken/vegetable stock
1 cup soy sauce
1/2 cup oyster sauce
1/2 cup fish sauce
2 onions, quartered
6 garlic cloves
1 star anise
1 cinnamon stick
2 whole chillies, split in half
1 cup sugar
For the “Caramel”
1/2 cup light soy sauce
1/2 cup ketchup manis (Indonesian sweet soy sauce)
1/3 cup oyster sauce
2 tbsp fish sauce
1/2 cup golden syrup
2 tsp dried chilli, crushed (this amount makes it quite spicy, adjust to your own taste)
salt to taste
For serving
steamed jasmine rice
steamed sugar snap peas
fresh coriander

Combine all the poaching ingredients in a large pot and allow to simmer gently for 2-3 hours until the pork is soft but not falling apart.
Drain the pork and keep 2 cups of the broth. Cut the pork into bite sized cubes.
In a wok, fry the pork in canola oil/peanut oil for 5 minutes. (be careful at this stage, the pork has a tendency to pop and hiss at you)
Add the reserved broth and all the ‘caramel’ ingredients and allow to simmer for 10 minutes until the sauce has thickened. Season to taste.
Serve with jasmine rice, sugar snap peas and fresh coriander.