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Pork belly with caramel dressing
Pork belly with caramel dressing
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Prep Time:
5 minutes
Cook Time:
120 minutes
Total Time:
125 minutes
Impress with exquisite star anise-infused pork belly, topped with irresistible caramel sauce.
Ingredients:
  • 1kg Pork Belly Roast Boneless
  • 110g brown sugar
  • 80ml red wine vinegar
  • 2 star anise
  • 250ml chicken stock
  • Juice of 1 lime, plus wedges to serve
  • 250.00 ml coriander leaves
  • 250.00 ml Thai basil leaves (see note)
  • 3 spring onions, thinly sliced
  • 1 long red chilli, deseeded, thinly sliced
  • Salt, to season
Instructions:
  • Preheat the oven to 220°C for perfectly cooked dishes.
  • Score the pork belly skin at 1cm intervals. Place the pork on a rack in a roasting pan, skin-side up. Massage 2 tablespoons of salt into the skin, then add enough water to fill the pan just below the rack. Roast in the oven at high heat until crispy, then lower the oven temperature and continue roasting until the meat is tender, adding water as needed.
  • In a saucepan over low heat, combine brown sugar, red wine vinegar, and star anise. Stir until sugar dissolves. Simmer for 5 minutes. Add chicken stock and simmer for 5-6 minutes until mixture reduces by half. Stir in lime juice and continue reducing for 3-4 minutes until syrupy. Allow caramel dressing to cool slightly.
  • Transfer the succulent pork belly to a serving board, slice into mouth-watering bite-sized cubes, and elegantly display on a platter.
  • Drizzle the pork with the caramel dressing and top with mint, coriander, Thai basil, spring onion, and red chili. Serve with lime wedges for squeezing.

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