Asian Pork Belly
PREP TIME 2+ hours
COOK TIME 20 minutes
2kg pork belly
2 cups Tasman Rock salt
½ cup sugar
¼ cup water
2cm knob of ginger, grated
Large garlic clove, thinly sliced
1 ½ chilli, thinly sliced
1-2 tbsp fish sauce
Place pork belly, skin down, on a bed of rock salt and let sit for a minimum of 2 hours. For best results leave overnight.
Remove excess salt from pork belly and cut into bite size pieces, approximately 2cm by 2cm. Place pork in a cold wok and bring to high heat. As the pork starts to colour, after approximately 5 minutes, add sugar and water. Let sit for 5-8 minutes until caramelisation starts to form.
Add ginger, garlic, chilli, fish sauce and toss. Continue to cook for a further 2 minutes.
To serve, plate and garnish with fresh chilli.