PULLED PORK NAAN WITH FRIED EGG

SERVES 6 PREP 20 MINS COOK 1 HOUR 15 MINS PER SERVE 3524kj COST $$$$$

1kg boneless pork belly, trimmed ¾ cup tomato chutney 1 tbsp instant coffee powder 1 cup water 1 cup frozen shelled edamame, blanched 6 eggs, fried naan, sliced chilli, coriander sprigs, mango chutney, to serve

1 Preheat oven to very hot, 220°C. Pat pork belly dry with paper towel. Score skin every 0.5cm on an angle.

2 In a bowl, stir tomato chutney with coffee until combined. Brush over base and sides of pork. Place skin-side up in pan. Roast 20-25 mins until beginning to brown on edges. Remove from oven.

3 Reduce oven to moderate, 180°C. Pour water into pan and cover tightly with foil. Roast 1 ½ hours until tender. Remove foil and roast 20-25 mins until crisp.

4 Using a fork, shred pork, discarding any fatty chunks. Chop crackling. Drizzle pork with pan juices. Toss through edamame. Keep warm.

5 Serve pork on naan bread, accompanied with crackling, fried eggs, red chilli, coriander sprigs and mango chutney.