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Crispy Pork Belly

Created by ImPat on July 29, 2019

2 kilograms pork belly (rind scored at 2cm intervals 2 x 1 kilogram thick pork belly specified)
2 tablespoons sea salt flakes
1 tablespoon olive oil
FOR CHILLI CARAMEL SAUCE
1 cup brown sugar, firmly packed
1/3 cup water
1 red chilli (lomg and thinly sliced diagonally)
1 star anise

Step 1: Place pork on a tray and f
Step 2: Rub half the salt evenly into rind and then refrigerate, uncovered, overnight.
Step 3: Next day, rub salt from rind and pat dry with absorbent kitchen paper and then place pork, rind-side up, on an oiled wire rack over a large oven tray and rub combined oil and remaining salt evenly over rind and cook in a very hot oven (240C) for about 35 minutes, or until rind is crackled and then reduce heat to slow (150C) and cook for a further 1 hour, or until pork is tender. Meanwhile, to make sauce, stir sugar and water in a large saucepan over a low heat until dissolved and then add chilli and star anise and bring to boil and then gently boil for about 8 to 10 minutes, or until slightly thickened.
Step 4: Remove and discard star anise and stir in remaining ingredients and transfer to a jug and cool for 10 minutes.
Step 5: To make garnish, combine all ingredients in a medium bowl.
Step 6: To serve, cut pork into pieces and drizzle with sauce and top with salad garnish.