STICKY PORK WITH PICKLED ONION SALAD

SERVES 6 PREP 20 MINS COOK 2 HOURS 20 MINS PER SERVE 3443kj COST $$$$$

1 kg boneless pork belly vegetable oil, for deep frying

2 tbsp brown sugar

1/3 cup crushed peanuts lime cheeks, to serve

MASTER STOCK

8 cups water

1/2 cup shao hsing

1/2 cup soy sauce

2 star anise

2 cinnamon sticks

PICKLED ONION SALAD

1 1/2 cups apple cider vinegar

1/4 cup caster sugar

1 tsp table salt

2 red onions, wedges, blanched

100g rice vermicelli noodles

2 carrots, peeled, julienne

1 bunch radish, finely sliced

1 cup coriander leaves

1 cup mint leaves

1 Pat pork dry with paper towel and place in a large saucepan. Set aside.

2 MASTER STOCK In a large saucepan, simmer all ingredients 30 mins. Strain, discarding solids.

3 Pour stock over pork. Weigh down with a cartouche. Cover and simmer on low 2 hours until pork is tender.

4 Transfer pork to a tray. Strain and reserve stock. Pat pork dry with paper towel (see tip). Cut pork into 2.5cm cubes.

5 In a wok or deep frying pan, heat oil on high until surface shimmers. Deep-fry pork in 2 batches, 2-3 mins each, until golden and crisp. Drain on paper towel.

6 In a wok or large frying pan, heat sugar and 1 cup reserved stock on medium. Simmer, stirring, 3-4 mins until reduced by half and syrupy. Return pork to wok, tossing to coat.

7 PICKLED ONION SALAD In a small saucepan, combine, vinegar, sugar and salt. Boil 1 min, then transfer to a bowl with onion. Set aside 20 mins. Drain. Pour boiling water over rice noodles and set aside 5 mins. Drain well. In a large bowl, toss noodles with remaining ingredients and onion.

8 Top salad with pork and nuts. Serve with lime cheeks.