Crispy slow roasted pork belly with a vinegar caramel dressing and a basil, coriander and vietnamese mint salad.
Pork Belly: Preheat the oven to 220°C. Take the pork belly, and pat it dry with paper towels. Score the skin in a criss-cross pattern with a sharp knife. Rub the coriander, cumin and a good amount of sea salt into the skin.
Place a wire rack into a roasting tray full of water (so it’s close to the wire rack). Lay the pork belly over the water on the rack, and place into the oven for 30 minutes. At this point, reduce the temperature down to 170°C and roast for a further two and half to three hours. Top the water up every hour. Once it’s crispy on top and cooked right through, remove it, and let it sit for 20-30 minutes.
Vinegar Caramel: Combine vinegar, brown sugar, star anise, cinnamon stick, chicken stock and lime juice in a small saucepan. Bring to the boil and simmer until it forms an almost syrupy consistency. Strain and allow to cool.
Salad: Finely slice spring onions, cucumber, coriander, Thai basil and Vietnamese mint.
Cut pork belly along score lines into squares. Serve three to four squares drizzled with caramel, along with a pile of salad. Garnish with finely chopped de-seeded birds eye chilli.
Hint: Try it with some bean shoots and/or rice noodles to jazz this up into a more substantial dish. Also try adding some chopped toasted peanuts and thinly sliced radishes.