GET IN MA BELLY – Pork Belly with Caramel Sauce Recipe

We have revised some of our recipes for the wonderful people at Vics Meat Market. Our new recipes are shorter and more concise, which is great for all of you.
This rich pork belly recipe has been tested several times, by different friends, so we know it works. Whilst it seems like a long recipe, it's all about leaving it in the fridge overnight. Simply start the day before you would like to serve the dish. On the following day, put it in the oven 2 hours before your meal and voila, your meal is ready.

Pork Belly with Caramel Sauce 

Crunchy and crispy on the outside, succulent and juicy in the centre. The food dept.'s pork belly recipe is worth every second of the cooking involved in this recipe. 
Prep time: 24 hours Cook time: 2 hours Serves: 4-6 people 

1 x 1½kg boneless pork belly, skin scored
2 teaspoons salt flakes
1 teaspoon white peppercorns
1 teaspoon Chinese five spice powder
1 tablespoon salt flakes
2 teaspoons sesame oil 1 cup coconut sugar

1/3 cup water
2 star anise 
1 tablespoon grated root ginger 
2 small red chillis, finely sliced
2 tablespoons soy sauce 
2 tablespoons fish sauce 
¼ cup fresh lime juice
Fried shallots, coriander leaves and julienned chilli, for garnish 
Steamed rice and Asian greens, for serving

1 Rub the pork belly rind with 2 teaspoons salt flakes and place on a tray, refrigerate uncovered overnight to dry rind. The next day, pat rind dry and brush of any remaining salt.

2 Preheat oven 200C. Crush white peppercorns in a mortar and pestle, mix through Chinese five spice and 1 tablespoon salt flakes.
3 Rub pork rind well with the salt mixture and sesame oil, place rind side down in a baking dish and bake for 1 hour. Turn pork over, reduce to 180C and cook for another 1 hour or until tender.

4 While pork is cooking, combine coconut sugar and water in a saucepan, stir over medium heat until dissolved. Bring to boil, add star anise, ginger, chilli, soy, fish sauce and lime juice and simmer for 10 minutes or until syrupy.

5 Slice pork and serve drizzled with sauce, sprinkle over fried shallot, coriander and chilli. Serve with steamed rice and Asian greens. 

Thank you to our fabulous team... Recipe: Sally Courtney, Art direction: Anne Marie Cummins, Photography: Brett Stevens, Styling: Justine Poole, Food Preparation: Caroline Ryan.

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