Hot Pot of Caramelised Pork Belly

(Serves 4)

Ingredients

• 1kg pork belly, skin on, boned
• 8 T fish sauce
• 4 T ginger, smashed and minced
• 4 t black ground pepper
• 160g caster sugar
• 2 c water
• ½ cup desiccated coconut (optional)

Method

1.  Cut pork into 1.5cm square cubes. Marinate in fish sauce, ginger and pepper for one hour, minimum.

2. To make the caramel syrup heat the sugar in a pan over high heat; stir until it melts and then turns golden brown. Immediately add water to the syrup. Add pork (and coconut if using).

3. Reduce heat to low and simmer, turning meat occasionally until the sauce is reduced and thickened and the meat is cooked through (approximately 30-45 minutes). You’ll know it’s done when the pork becomes a dark reddish caramelised colour and the fat is somewhat transparent. If the pan starts drying before the meat is done, add another ¼ cup of water.

4. Finish with black pepper, coriander and some thinly sliced chilli if desired.

Serve with spinach and jasmine rice.