Caramelised pork belly with rice and greens
( SERVES 4 )
|6 Tbsp||Fish sauce|
|1 kg||Pork belly|
|2 tsp||Sesame oil|
|2 Tbsp||Ginger, (finely chopped)|
|2||Garlic cloves, (finely chopped)|
|2 tsp||Green chillies, (chopped)|
|150 g||Caster sugar|
|1 to taste||Black pepper - ground|
|½ cup||Desiccated coconut|
|1 to serve||Salad greens, (Asian)|
|1 to serve||Rice|
|1 to serve||Coriander|
- Cut the pork into cubes and place in a bowl. Pour over the fish sauce and sesame oil. Add the ginger, garlic and chilli. Grind over plenty of black pepper, then mix all together and leave to marinate in the fridge for at least one hour.
- Preheat the oven to 160C. Put the sugar and water into a large saucepan. Bring to a boil and cook until it turns a deep golden caramel. Add the pork and the coconut to the saucepan.
- Transfer to a baking dish and cover with the lid. Cook for 2 hours, stirring occasionally. Add more water if the dish becomes dry.
- Serve with greens either steamed or wilted in a little sesame oil, plenty of rice and coriander.