Recipe Intro From feedfeed
INGREDIENTSPork and Caramel:1.5 - 2kg piece of pork belly 2 tbs of sea salt2 tbs of vegetable oil1/2 cup brown sugar1/3 cup red wine vinegar1 cup of chicken stock2 whole star aniseKnob of ginger, peeledHalf a large green chill, deseeded but not chopped3 tbs of fish sauceA squeeze of limeSalad:1 cup of mint leaves1 cup of coriander leaves1 cup thai basilHalf small head of chinese cabbage thinly sliced2 green apples, sliced into thin matchsticks2 spring onions, cut into 5cm pieces then finely sliced lengthways1 red chilli, halved, deseeded and finely slicedJuice of 2 limes1 tablespoon fish sauce1/4 cup palm sugarDIRECTIONSPreheat the oven to 475F (250° C). Ensure the pork belly skin is well scored with a sharp knife at 1 cm intervals.Pat the pork belly skin dry with paper towel and place on a rack inside a baking tray. Massage the oil and salt into the skin, ensuring it all gets into the scored fat. Pour in enough water to come halfway up the sides of the baking dish.Cook at high heat for 25 minutes, then reduce heat to 325F (170C) and cook for a further 2.5 hours.While the pork is cooking, place the sugar, vinegar, star anise, ginger and chill in a small saucepan. Stir to dissolve the sugar and bring to the boil. Reduce the heat to a simmer and allow the sauce to cook for approximately 5 minutes. Add the chicken stock and reduce for another 10 minutes.Once the pork is close to done, add the fish sauce and lime and heat bring to a simmer until ready to serve. Remove the star anise, ginger and chill before serving.Place the salad ingredients in a bowl and gently toss with your hands. For the salad dressing, combine the lime, fish sauce and palm sugar. Remove the pork belly from the oven and allow to rest for 10-15 minutes. Cut the pork belly into 10cm squares and and serve on top of the salad, with a generous serve of caramel.