This dish is my favourite. I love to cook and to eat this. I have cooked it many times and the result is always very satisfying. Sometime I use it as an entree and sometimes as the main course.
Pork belly with caramel dressing (serves 6)
Thank you to Delicious Magazine for the recipe.
- 1kg boneless pork belly (skin on)
- 1/2 firmly packed cup (110g) of brown sugar
- 1/3 cup (80ml) red wine vinegar
- 2 star anise
- 1 cup chicken stock
- Juice of 1 lime
** mint leaves, coriander leaves, thai basil leaves, spring onion, red chilli (to serve)
Preheat oven 220 ‘c
Score the pork belly skin at 1cm
Rub with salt
Place on a rack then pour in enough water to fill the pan just under the rack
Roast 30 mins until skin is crispy
…Reduce the oven 180c roast until meat tender
Place brown sugar, red wine vinegar, and star anise in saucepan over low heat.
Then add chicken stock, lime juice until mixture is syrupy. Allow to cool^^