Pork Belly in Soy Caramel
1.1 - 1.2 kg piece Freedom Farms Free-range NZ pork belly cut shoulder
1/4 cup water
1 cup soy sauce
2-3 tsp. fish sauce, to taste
4 cm piece of ginger, finely grated
1 red chilli, finely chopped with seeds removed
3 star anise
1 Preheat grill on high. Dry pork with paper towels and place in an oven pan to fit fairly snugly. Rub pork skin with a little oil and plenty of salt. Place pork under the grill (with the oven door open) and grill for 20 minutes until crackling is blistered, crisp and golden.
2 At the same time, place sugar and water in a saucepan and bring to the boil, stirring a little just until sugar dissolves. Simmer hard until the mixture turns a dark caramel colour.Remove from the heat and add soy sauce (be careful as the mixture is extremely hot and may splatter and hiss). Add fish sauce, ginger, chilli and star anise and simmer for a few minutes to combine flavours.
3 Once crackling is crisp, change the oven to temperature to 160°C and close the door. Pour the hot soy sauce mixture around the pork meat but not over the skin. Bake, uncovered, for 45 minutes until meat is tender.
4 Remove pork from cooking liquid and keep warm. Place cooking liquid in a saucepan and simmer for 5 minutes or until reduced, thick and syrupy. Slice pork to serve pork with reduced caramel soy cooking syrup on the side, to pour over.
Download all the recipes from Episode Two here (PDF 1.6MB)