Deep fry pork pieces until golden brown and then set aside. Pat the pork belly skin dry with paper towel and place on a rack inside a baking tray.
If the tip of the sharp knife goes through the meat easily.
Pork belly with chilli caramel sauce. Preheat oven to 150C. In a small pan heat the sugar with 3 tablespoons water. Stir to prevent the sauce from solidifying.
1 cup of mint leaves 1 cup of coriander leaves 1 cup thai basil. Bring to boil add star anise ginger chilli soy fish sauce and lime juice and simmer for 10 minutes or until syrupy. 4 While pork is cooking combine coconut sugar and water in a saucepan stir over medium heat until dissolved.
For chilli caramel place palm sugar and water in a medium heavy-based saucepan and stir over medium-high heat until sugar dissolves. Use a plate to submerge the belly. Drizzle over the olive oil and rub the salt right into the skin with your hands.
Bring to boil add star anise ginger chilli soy fish sauce and lime juice and simmer for 10 minutes or until syrupy. Put the palm sugar into a saucepan with 1 cup of the water and boil until the sugar caramelises. Rub the salt generously into the skin.
Add the chillies ginger and the remaining cup of water. Add the fish sauce and lime juice and simmer stirring constantly for 1 minute. Add juice and fish sauce carefully.
5 Slice pork and serve drizzled with sauce sprinkle over fried shallot coriander and chilli. Stir sugar and 60ml water in a large ovenproof frying pan over medium-high heat until sugar dissolves then bring to the boil and cook swirling pan so it colours evenly until dark caramel 4-5 minutes. Place the pan in the oven.
Preheat your oven to 130C. Bake the belly for 4 hours. Preheat your oven to 220C.
For the Chilli Caramel Vinegar 125g soft brown sugar 3 tablespoons soy sauce 1 long red chilli finely sliced. Use a swivel vegetable peeler to cut the cucumber into as. Stand the belly pork pieces skin-side up on the tray and roast for 20 minutes until golden sticky and caramelised.
When it turns a caramel colour take off the heat. Take off the heat. Line a baking tray with baking paper.
15 – 2kg piece of pork belly 2 tbs of sea salt 2 tbs of vegetable oil 12 cup brown sugar 13 cup red wine vinegar 1 cup of chicken stock 2 whole star anise Knob of ginger peeled Half a large green chill deseeded but not chopped 3 tbs of fish sauce A squeeze of lime Salad. Simmer gently for 1 12 hours to 2 hours until tender. Bring to the simmer and add the belly.
To make the Crispy Pork Belly preheat the oven to 220 C and put your grill on high. Add the brown sugar to a saucepan set over medium heat and cook until the sugar starts to caramelise. Place the pork belly pieces in a large bowl and gently toss with a few spoonfuls of the palm sugar caramel.
Crispy Pork Belly with Chilli Caramel step by step. Stir in the fish sauce. Add 1 cup of the reserved braising liquid fish sauce and lime juice.
Heat the oven to 200Cfan 180Cgas 6. Pork and Caramel. Pour water into the pan so the level sits just below the rack.
Pour in enough water to cover the base of the pan and place in the oven. Drain the pork and cut into 5mm strips. While pork is cooking combine coconut sugar and water in a saucepan stir over medium heat until dissolved.
You can also do this the day before and chill overnight. Increase the heat to medium-high and reduce the sauce by 13 then add the pork. Score the pork belly skin at approximately 1cm intervals on the diagonal and place on a rack in a roasting pan.
Mix the remaining sauce with the chilli and leave at room temperature to use as a dip. Add the chillies and garlic let sizzle briefly. Once cooked cool and refrigerate until completely cold.
For the Pork Belly 1 x 15-2 kg pork belly 1 tablespoon sichuan peppercorns 1 teaspoon black peppercorns I used Kampot peppercorns 2 tablespoons flaky sea salt plus a little extra 2 teaspoons five spice powder 2 teaspoons sugar. Boil without stirring for about 8 minutes. Drizzle with a small amount of peanut oil and sprinkle over the chilli.
Next make your chilli caramel. To make the sauce. Put everything except the pork belly into a large stockpot into which the belly will fit snugly.
Place pork belly skin side up in a baking tray cover with baking paper and then cover the tray with foil. Serve with steamed. Preheat oven to 60C.
As the sugar begins to caramelise and darken remove from the heat. Stir in the chilli ginger garlic and lime zest. Stir in the vinegar over a medium heat for 2 minutes.