Three-flavour sauce recipe
The three-flavour sauce is spicy, sour and sweet (hence the name). This sauce will last a while in your fridge, so don't worry if there's some left over. Make the sauce first, as the leftover pulp is used to make the master stock.
Ingredients
50ml sesame oil
50g fresh ginger, roughly chopped
¼ bunch lemongrass, bruised and roughly chopped
4 eschalots, halved
6 long red chillies, roughly chopped
50g garlic
175g block palm sugar
½ tsp shrimp paste
4 kaffir lime leaves
250ml fish sauce
1 punnet cherry tomatoes
50g tamarind paste, mixed with 150ml water
Method
1. Add the sesame oil to a large, shallow saucepan and bring close to smoking.
2. Add the ginger, lemongrass, eschalots, chillies and garlic. Cook until soft, then add the sugar, shrimp paste and lime leaves.
3. A strong caramel with dark tones will form. Add the fish sauce and keep on a rolling boil for 10 minutes.
4. Add the tomatoes and tamarind mix. When the tomatoes soften and start to pop, turn off the heat and strain with a colander. Keep the pulp to add to the master stock when you cook the pork belly (recipe below).
Darren Robertson and Mark LaBrooy's Crispy-skin pork belly
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Original URL: https://www.theage.com.au/link/follow-20170101-gyerxm