Pork Belly with Black Pepper Caramel

Step 1

Dry the pork with paper towel and place on a rack set over a small tray. Sprinkle generously with salt and refrigerate, uncovered overnight.

Step 2

Preheat oven to 220°C. Dry the pork with paper towel, removing any excess salt and moisture. Brush with oil, salt again and place in a small roasting tin. Cook for 30 minutes or until the skin is nice and crispy all over.

Step 3

Remove from the oven and lower the temperature to 160°C. Gently pour the stock around the pork, being careful not to get it on the crackling. Bake for a further 1½ hours or until the meat is very tender. Set aside to rest.

Step 4

Meanwhile, make the caramel by placing the sugar and 2 tablespoons of water in a small, heavy-based saucepan set over a medium-high heat. Let it bubble vigorously for a few minutes, shaking the pan every now and then to prevent crystalising. Cook until it becomes a light amber colour. Take off the heat and add the vinegar – it will spit a little! Cool for a few minutes then stir in the orange juice and zest, fish sauce and pepper.

Step 5

Make the slaw by mixing the cabbage, onion, herbs and sesame seeds together with a little of the dressing.

Step 6

Cut the pork into pieces and place onto a platter. Drizzle with the caramel and serve with slaw, steamed rice and lime wedges.