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Caramelised pork belly with Chinese coleslaw

From: gourmettraveller.com.au

600 gm female pork belly, cut into 2.5cm cubes
220 gm (1 cup) brown sugar
3 limes, juice only
2 tbsp fish sauce
Red braising stock
625 ml (2½ cups) Shaoxing wine (see note)
375 ml (1½ cups) organic tamari (see note)
220 gm (1 cup) brown sugar
6 garlic cloves, coarsely crushed
90 gm (18cm piece) ginger, thinly sliced
4 spring onions, trimmed and halved lengthways
5 star anise
2 cinnamon quills
3 pieces of orange rind, removed with a peeler
1 tsp sesame oil
Chinese coleslaw
1 small carrot, thinly sliced lengthways
1 small Spanish onion, thinly sliced
125 ml (½ cup) organic brown rice vinegar (see note)
55 gm brown sugar
1 small Lebanese cucumber, thinly sliced lengthways
½ cup shredded Chinese white cabbage
3 spring onions, cut into julienne
½ cup (firmly packed) each coriander, dill and mint
Sichuan pepper salt
1 tbsp Sichuan peppercorns, crushed
30 gm (¼ cup) sea salt flakes

Place pork belly in a large saucepan and cover with cold water, bring to the simmer over medium heat and simmer to remove impurities (5 minutes). Drain, rinse pork under cold running water and set aside.

For red braising stock, combine ingredients in a large saucepan, bring to the boil over medium heat, reduce heat to low and simmer to infuse (40 minutes). Add pork and simmer until tender (45 minutes-1 hour). Set aside.

Meanwhile, for Chinese coleslaw, combine carrot, onion and 2 tsp sea salt flakes in a non-reactive bowl, combine well and set aside to slightly soften (30 minutes). Meanwhile, combine vinegar and sugar in a saucepan over medium heat, stir until sugar dissolves (2-3 minutes), then simmer until reduced and slightly syrupy (5 minutes), set aside to cool. Gently squeeze excess liquid from carrot and onion and place in a clean bowl, add syrup and set aside to lightly pickle (15-20 minutes). Add remaining ingredients just before serving.

For Sichuan pepper salt, combine ingredients in a small bowl and set aside.

Remove pork from stock, pat dry on absorbent paper and set aside. Combine sugar and 250ml water in a saucepan, cook over medium heat, stir to dissolve sugar, then simmer until caramelised (10-15 minutes). Remove from heat and add lime juice and fish sauce. Add pork belly, toss to combine and serve scattered with Sichuan pepper salt, with extra caramel drizzled over and Chinese coleslaw to the side.

Note Shaoxing wine is a Chinese cooking wine available from Asian grocers. Organic tamari is a naturally brewed wheat-free soy product. Organic brown rice vinegar is a naturally brewed vinegar. Both are available from select supermarkets and health-food shops.