Kylie Kwong's caramelised pork belly with fresh finger limes and Sichuan pepper.William Meppem Styling Hannah MeppemTime:1-2 hoursServes:4 as part of a shared meal
Red-braised master stock is the perfect stock for poaching and braising meat and poultry. Apart from pork belly,whole quails,pigeon,lamb ribs,duck breasts and beef brisket all work really well when red-braised. After cooking with the stock,you simply strain it and freeze it indefinitely to use again. It ages gracefully,developing a stronger flavour over time. You can,of course,substitute fresh lemon or lime cheeks for the finger limes.