HOW TO PREPARE PORK BELLY WITH BLACK PEPPER CARAMEL?

Product(s):

EU HORMONE FREE PORK BELLY RIND-ON ROASTS (2KG) | BUY BULK 5% OFF

Preparation:

Preparation Time: 10 mins day before 15 mins on the day

Cooking Time: 120 mins

Serving: 6

Ingredients:

• 1 tsp Chinese five spice powder
• 2 tbs extra virgin olive oil
• 1 tsp annatto paste (natural red food colouring)
• 1kg boneless pork belly, skin scored
• Thai basil leaves
• Rice
• BLACK PEPPER CARAMEL
• Juice of 2 limes
• 200ml fish sauce
• 1 long red chilli, sliced
• 2 1/4 cups (500g) caster sugar
• 2 tbs mixed peppercorns

Instructions:

1. Combine five spice, oil, annatto paste & 2 tsp salt in bowl, mix & then rub over pork belly skin. Place pork on a wire rack set over a baking tray and refrigerate, uncovered, overnight to dry out the skin.
2. Following day, preheat oven to 220°C. Pat pork skin dry with paper towel, then roast for 45 minutes or until skin is starting to crisp. Reduce heat to 160°C and cook for a further 45 minutes or until meat is tender and skin is crisp. Take out and rest.
3. Meanwhile, for the black pepper caramel, combine the lime juice, fish sauce, chilli & 2 tbs water in a bowl and set aside. Place the sugar, peppercorns & 2 cups (500ml) water in a saucepan over high heat. Cook, stirring occasionally, for 20 minutes or until a deep golden colour. Remove from heat & carefully add fish sauce mixture. Swirl to combine.
4. Place pork in an ovenproof ceramic dish & pour over caramel. Return to oven & bake for a further 5-10 minutes until golden & warmed through.

Note: Serve with Rice & top with Thai basil leaves.