RED SPICE ROAD'S PORK BELLY WITH CHILLI CARAMEL SAUCE

Ingredients

Method

1. Preheat oven to 130° C 
2. In a large baking tray, place water, light soy sauce, sweet soy sauce and Star Anise, and give it a stir to mix.  
3. Add Pork Belly to the tray, and cover with baking paper, followed by aluminum foil.  
4. Place in the oven and cook for 6 hours. Check occasionally to ensure liquid doesn’t reduce too much, and add additional water if you think its required.  
5. Remove pork from tray, reserving approx. 100ml of the liquid, and refrigerate until cold (preferably overnight). 
6. Once cooled, cut the pork into medium sized squares, placing in a large bowl, add reserved liquid, and stir until coated.   
7. Combine starch, Chinese Five Spice and salt in a large bowl and mix well.  
8. Place pork into starch mixture and coat well. Remove pork, shaking off any excess and set aside for approx. 30 minutes to allow starch mixture to stick to the pork. 
9. Peheat oil for frying in a wok over medium heat.  
10. Cook the pork in batches for approx. 5 min (or until the outside is golden and crispy), ensuring you don’t overcrowd the wok. 
11. Place on a paper towel to remove excess oil   
12. To make Chilli Caramel Sauce, combine sugar and water in a saucepan.  
13. Bring mixture to the boil without stirring. Add Chilli and Star Anise and continue to boil until the syrup changes to a light tan colour 
14. Reduce to a simmer and add the fish sauce, cooking for a further 5 minutes.  
15. Strain and set aside until ready for use.  
16. To serve, place pork belly on plate and drizzle with Chilli Caramel Sauce.