Chilli Caramel Pork Belly

SERVES 4 PREP & COOK 4 HOURS 20 MINS

1.3kg piece thick pork belly, rind scored at 2cm intervals ½ cup chicken stock Steamed Asian greens and steamed jasmine rice, to serve

CHILLI CARAMEL SAUCE

1 cup firmly packed brown sugar

1 long red chilli, thinly sliced diagonally 1 star anise (optional)

1 tblsp fish sauce

1 tblsp soy sauce

1 tblsp lime juice

1 To make sauce, stir sugar and ¹/³ cup water in a medium saucepan over a low heat until sugar is dissolved. Add chilli and star anise. Bring to boil. Gently boil for about 5 minutes, or until slightly thickened. Stir in remaining ingredients. Transfer to a jug. (Makes about 1 cup.)

2 Heat a lightly oiled, large, non-stick frying pan over a high heat. Add pork, skin side down. Cook for about 5 minutes, or until crisp and golden. Turn, cook for a further 5 minutes, or until browned. Transfer to a removeable bowl of a 5 to 6-litre capacity slow cooker.

3 Combine half the sauce with chicken stock in a small jug. Pour over pork belly. Cover with lid.

4 Cook on High for about 4 hours, or until pork is tender. Remove from bowl.

5 Place on an oven tray. Cook under a preheated grill for about 5 minutes, or until skin is crisp.

6 Cut into thick slices. Serve with remaining heated sauce, Asian greens and rice.