Caramelised chilli pork belly
Serves: 4 | Preparation Time: 10mins | Cooking Time: 1 hour 50 minutes
1kg piece Tasman pork belly, rind on
½ cup chilli sauce
1 tbsp tomato paste
1 ½ cups water
3 tbsp oil
1 tbsp flaked salt
Steamed bok choy to serve
1 cup caster sugar
½ cup water
1 long red chilli, finely shredded
- Rub the pork rind with oil and place into a deep baking dish. Combine the chilli sauce, tomato paste and water and add to the baking dish. Sprinkle the salt over the rind. Roast pork belly in a preheated oven at 220°C for 20 minutes. Reduce oven temperature to 170°C for a further 1 hour and 20 minutes.
- In a medium saucepan, combine the castor sugar, ½ cup of water and a finely sliced red chilli. Stir over a low heat until sugar has dissolved. Boil until sugar begins to caramelise (do not stir).
- Pour caramel onto a sheet of baking paper and allow to set. Use any extra toffee to make some spun sugar for garnish.
- Remove pork and slice into serving sized squares, top with a piece of caramel and spun toffee. Drizzle with chilli pan drippings and steamed bok choy.