Name: Reuben Riffel's braised belly of pork with chilli caramel sauce
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 2 servings
Cuisine: Boil
Ingredients: 500.00 g pork belly; 2.00 Litres stock chicken; 250.00 ml sugar; 250.00 ml soy sauce; 2.00 star anise; 1.00 cinnamon stick; 2.00 orange peel, dried; 1.00 Litres vegetable oil; 500.00 ml water; 8.00 green chillies; 4.00 red chillies long,seeded, cut into julienne strips; 30.00 ml fresh ginger; 250.00 ml fish sauce; 250.00 ml lime juice

Recipe Disclaimer

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Ingredients (14)

500.00 g	pork belly
2.00 Litres	stock — chicken
250.00 ml	sugar
250.00 ml	soy sauce
2.00	star anise
1.00	cinnamon — stick
2.00	orange — peel, dried
1.00 Litres	vegetable oil

For sauce: palm sugar

500.00 ml	water
8.00	green chillies
4.00	red chillies — long,seeded, cut into julienne strips
30.00 ml	fresh ginger
250.00 ml	fish sauce
250.00 ml	lime juice

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Method:

1. Gently simmer the belly pork in stock for 3 hours. Remove from heat and allow to cool, then refrigerate overnight.

2. Drain the pork and cut into 5mm strips.

3. To make the sauce: Put the palm sugar into a saucepan

with 1 cup of the water and boil until the sugar caramelises.
4. Add the chillies, ginger and the remaining cup of water.

Stir to prevent the sauce from solidifying.

5. Add the fish sauce and lime juice and simmer, stirring
constantly, for 1 minute. Keep warm while you fry the pork.

6. In a wok, heat the oil until just smoking and fry the
pork strips in three or four batches until golden-brown.
Remove and drain on kitchen paper.

7. To serve, pile the pork onto a serving plate and pour
over the warm chilli caramel sauce. Serve with noodles
and steamed bok choy.