NZ Life & Leisure - - Annabel Langbein -

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

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