PORK BELLY WITH CARAMEL DRESSING

This pork belly is very easy to do and it is amazingly good. The combination of the caramel sauce with the pork together with the herbs, it's just awesome!!

INGREDIENTS
1kg boneless pork belly, skin on
1/2 cup (110g) firmly packed brown sugar
1/3 cup (80ml) red wine vinegar
2 star anise
juice of 1 lime, plus wedges to serve
1 cup mint leaves
1 cup coriander leaves
1 cup Thai basil leaves
3 spring onions, thinly sliced
1 long red chilli, seeds removed, thinly sliced

METHOD:
Preheat the oven to 220°C.
Score the pork belly skin at 1 cm intervals. Place the pork on a rack in a roasting pan, skin-side up.
Rub 2 tablespoons salt into the skin, then pour in enough water to fill the pan to just under the rack.

Roast for 30 minutes or until the skin is crispy, then reduce the oven to 180°C and roast for a further 1 1/2 hours or until the meat is tender, topping up with water as necessary.

Meanwhile, place the brown sugar, vinegar and star anise in a pan over low heat, stirring to dissolve the sugar.

Simmer for 5 minutes, then add the chicken stock and simmer for 5-6 minutes until reduced by half.
Add the lime juice and continue to reduce for 3-4 minutes until syrupy.

Make a bed of herbs, spring onion and chilli in a serving platter.

Carve the pork into bite-sized cubes and arrange on the platter.

Drizzle with the caramel dressing and serve with lime wedges to squeeze over.

Serves 6

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