CRISPY PORK BELLY WITH CHILLI CARAMEL SAUCE

Serves 8. Prep: overnight plus 25 mins. Cook: 1 hour, 35 mins

WHAT YOU NEED

2 x 1kg pieces thick free-range pork belly, rind scored at 2cm intervals

2 tbsp sea salt flakes

1 tbsp olive oil CHILLI CARAMEL SAUCE: 1 cup brown sugar, firmly packed ¹/³ cup water 1 star anise 1 long red chilli, thinly sliced diagonally 1 tbsp fish sauce 1 tbsp soy sauce 1 tbsp lime juice SALAD GARNISH: 1 granny smith apple, cored, thinly shredded 1 cup fresh coriander leaves ½ cup fresh mint leaves 3 green spring onions, diagonally sliced

1Place pork on a tray. Rub half the salt evenly into rind. Refrigerate overnight, uncovered.

2Next day, rub salt from rind. Pat dry with absorbent kitchen paper. Place pork, rind-side up, on an oiled wire rack over a large oven tray. Rub combined oil and remaining salt evenly over rind. .

3Cook in a very hot oven (240⁰C) for about 35 minutes, or until rind is crackled. Reduce heat to slow (150⁰C). Cook for a further 1 hour, or until pork is tender.

4Meanwhile, to make sauce, stir sugar and water in a large saucepan over a low heat until dissolved. Add chilli and star anise. Bring to boil. Gently boil for about 8 to 10 minutes, or until slightly thickened. Remove and discard star anise. Stir in remaining ingredients. Transfer to a jug. Cool for 10 minutes.

5 To make garnish, combine all ingredients in a medium bowl. 6 To serve, cut pork into pieces. Drizzle with sauce. Top with salad garnish.