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 ginger, grated
Large garlic clove, thinly sliced
1 ½ Chilli, thinly sliced
1-2 tbsp fish sauce
Step 1 Place pork belly, skin down, on a bed of rock salt and let sit for a minimum of 2 hours. For best result leave overnight.
Step 2 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, approximately 5 minutes, add sugar and water, let sit for 5-8 minutes until caramelisation starts to form.
Step 3 Add ginger, garlic, chilli, fish sauce and toss. Continue to cook for a further 2 minutes.
To serve, plate and garnish with fresh chilli.