Pork Belly With Black Pepper Caramel Recipe

Ingredients

• 1 tsp Chinese five-spice powder

• 2 tbsp extra virgin olive oil

• 1 tsp annatto paste (natural red food colouring)

• 1 kg boneless pork belly, skin scored

• Basil leaves

• Rice

• Juice of 2 limes

• 200 ml fish sauce

• 1 long red chilli, sliced

• 2 ¼ cups (500 g) caster sugar

• 2 tbsp mixed peppercorns

Instructions

1. Combine the Chinese five-spice powder, olive oil, annatto paste, and 2 tsp of salt in a bowl. Mix well and rub the mixture over the pork belly skin. Place the pork on a wire rack set over a baking tray and refrigerate, uncovered, overnight to allow the skin to dry.
2. The next day, preheat the oven to 220°C (428°F). Pat the pork skin dry with a paper towel, then roast for 45 minutes, or until the skin begins to crisp. Reduce the heat to 160°C (320°F) and continue cooking for an additional 45 minutes, or until the meat is tender and the skin is crispy. Remove from the oven and let it rest.
3. While the pork is resting, prepare the black pepper caramel. In a bowl, combine the lime juice, fish sauce, sliced chilli, and 2 tbsp of water. Set aside. In a saucepan over high heat, combine the sugar, peppercorns, and 2 cups (500 ml) of water. Cook, stirring occasionally, for about 20 minutes, or until the mixture reaches a deep golden colour. Remove from heat and carefully stir in the fish sauce mixture.
4. Place the pork in an ovenproof ceramic dish and pour the caramel over it. Return to the oven and bake for an additional 5-10 minutes, or until golden and warmed through.
5. Serve with rice and garnish with basil leaves. Enjoy!