Crisp pork belly with chilli caramel

INGREDIENTS

1 stalk lemongrass, bruised and chopped

4 garlic cloves, chopped

4 red shallots, chopped

40g ginger, chopped

2 long red chillies, chopped

1 lime, finely grated zest

1 bunch coriander, chopped, plus roots

vegetable oil, for cooking

125ml soy sauce

2 tablespoons fish sauce

2 tablespoons grated palm sugar

1kg piece of pork belly, rind removed

tapioca flour, rice flour or cornflour, for dusting

CHILLI CARAMEL

250g caster sugar

200ml fish sauce

3 tablespoons light soy sauce

2 small red chillies, finely chopped

3 star anise

METHOD

Preheat the oven to 170°C.

Place the lemongrass, garlic, shallot, ginger, chilli and lime zest in a food processor. Reserve a few coriander leaves for garnish and add the remaining leaves, stems and roots to the food processor. Process until a coarse paste forms.

Heat 2 tablespoons of oil in a large, heavy-based, ovenproof saucepan over medium–high heat, add the paste and sauté for 2 minutes or until fragrant. Add the soy sauce, fish sauce, palm sugar and 375 ml water and bring to the boil. Add the pork, cover and bake for 1½ hours or until the pork is tender when pierced with a knife. Leave to cool for 4–5 hours.

To make the chilli caramel, place the sugar and 250 ml water in a saucepan over medium–low heat. Gently bring to the boil, reduce the heat and simmer for 15 minutes or until light golden. Do not stir but occasionally brush down the sides of the pan with water to prevent the sugar from crystallising. Remove from the heat and add 2 tablespoons of water; be very careful as the caramel may spit. Stir in the fish sauce, soy sauce, chilli and star anise. Leave for 1 hour to infuse.

Heat the oil in a deep-fryer or large, heavy-based saucepan to 180°C. Cut the pork into 2 cm cubes, dust in the flour and deep-fry for 3–4 minutes or until golden. Drain on kitchen paper.

To serve, divide the pork into small bowls, drizzle over the chilli caramel and garnish with the reserved coriander leaves.

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