FRAGRANT TENDER PORK BELLY
4 stalks lemongrass, bruised (or 2 tablespoons
chopped) 1.8kg boneless pork belly, skin scored salt to season 4 cm piece ginger, very thinly sliced 3 whole star anise 2 tablespoons runny honey 2 tablespoons fish sauce 1 litre coconut water 2 tablespoons rice vinegar
Preheat oven to 200˚C. Place lemongrass in the base of a metal roasting dish that isn’t too roomy for the pork. Place pork on top, skin side up. Rub salt into the pork skin. Scatter ginger and star anise around pork.
In a bowl, mix honey with fish sauce and then stir in coconut water and rice vinegar. Pour enough of this liquid to come to just below the pork skin, making sure you don’t get the skin wet. Reserve leftover liquid.
Roast pork in oven for 30 minutes then reduce heat to 150°C and continue cooking for 2 hours. Increase heat to 220°C, replenish liquid to come to just below the skin again, and roast until skin crackles, about 25 minutes. Lift pork out of the dish and slice to serve.
Strain the juices and serve in a jug. Serves 8