SOUTH EAST ASIAN CARAMELISED CHILLI PORK BELLY

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PREP TIME 15 minutes
COOK TIME 25 minutes
SERVES 4

INGREDIENTS

1 tbsp Pukara olive oil

1 kg boneless, rindless pork belly, cut into 3cm pieces

40 gm (1/3 cup) coconut sugar

1 tbsp each honey and light soy sauce

2 lemongrass stalks, white part finely grated

2 tbsp fish sauce

2 tbsp coconut vinegar

4 garlic cloves, thinly sliced

Finely grated rind and juice of 1 lime

2 tbsp crisp fried shallots, to serve

1 long red chilli, diced julienne

1/2 Red onion, finely diced

Coriander sprigs, baby gem lettuce and steamed rice to serve

1 tsp crushed cumin

METHOD

Step 1 

Slice the pork into 3cm x 3cm pieces to keep it tender and to render out as much fat as possible. Place the pork into a cold sauté pan to start rendering the fat. Once in the pan, turn the heat up to medium-high.

Step 2

When the pork starts turning golden brown and is cooked through, add the coriander, cumin, fish sauce, soy sauce, and sugar. Stir the sugar around so it coats the pork evenly.

Step 3

As the mixture starts to bubble and the temperature rises, prepare the other ingredients. Slice the garlic (not too thin to prevent burning) and the chilli.

Step 4

Once the caramel starts to come together, add the lime juice and turn off the heat. Add a splash of vinegar and mix in the fresh ingredients. Bring the heat back to medium so everything binds nicely.

Step 5

After about 30 seconds, turn off the heat to keep it fresh. Now, prepare your rice – microwave packs like Tilda’s Coconut Rice work great.

Step 6

Serve the pork with your rice, and finish with some coriander sprinkled on top. Enjoy!