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Caramelised chilli pork belly
Caramelised chilli pork belly

Ingredients

1kg piece Saint Meat's Pork Belly, rind on
½ cup chilli sauce
1 tblsp tomato paste
1 ½ cups water
3 tblsp oil
1 tblsp flaked salt

Chilli Caramel:
1 cup castor sugar
½ cup water
1 long red chilli, finely shredded
Steamed bok choy to serve

Method:

1. Preheat oven to 220°C.

2. Rub the pork rind with oil and place into a deep baking dish. Combine the chilli sauce, tomato paste and water, and add to the baking dish. Sprinkle the salt over the rind. Roast pork belly in a pre-heated oven at 220°C for 20 minutes. Reduce oven temperature to 170°C for a further 1 hour and 20 minutes.

3. In a medium saucepan, combine the castor sugar, ½ cup of water and a finely sliced red chilli. Stir over a low heat until sugar has dissolved. Boil until sugar begins to caramelise (do not stir).

4. Pour caramel onto a sheet of foil and allow to set. Use any extra toffee to make some spun sugar for garnish.

5. Remove pork and slice into serving sized squares, top with a piece of caramel and spun toffee. Drizzle with chilli pan drippings and steamed bok choy.

Notes: toffee may also be poured over pork belly prior to slicing.