Caramelised Pork Belly

1. 1

   Place 2 cups water, stock, soy, ginger, star anise and pork in a large saucepan and bring to the boil. Reduc heat to low, cover and simmer for 1 1/2 hours or until the pork is tender. Remove from the heat and cool.

2. 2

   Stain and reserve stock for next time (we have frozen ours). Pat the pork dry with a paper towel.

3. 3

   Heat a frying pan over medium heat skin-side down or until the skin is crisp. Russ gave up and did this under the griller/broiler watching it carefully so as it didn't burn.

4. 4

   Transfer to a plate and reserve the frying pan. When the pork is cool enough to handle, cut it into 1cm chunks.

5. 5

   Add the palm syrup to the reserved pan and cook over medium heat for 5 minutes or until the syrup has reduced slightly. Return the pork chunks to the pan and cook turning gently for 3 minutes or until the pork is coated with the syrup.Stir through the fish sace and serve. Yum!

* Per serving · 4 servings · Values may vary.