Pork belly with caramel dressing

Wow guests with this stunning pork belly dish infused with star anise and drizzled with a moreish caramel sauce.

• 1kg boneless pork belly (skin on)
• 1/2 firmly packed cup (110g) brown sugar
• 1/3 cup (80ml) red wine vinegar
• 2 star anise
• 1 cup (250ml) Campbell's Real Stock Chicken
• Juice of 1 lime, plus wedges to serve
• 1 cup mint leaves
• 1 cup coriander leaves
• 1 cup Thai basil leaves (see note)
• 3 spring onions, thinly sliced
• 1 long red chilli, deseeded, thinly sliced
• SAXA Pink Himalayan Salt Flakes, to season

Energy 1459kJ	Fat saturated 6.00g
Fat Total 15.00g	Carbohydrate sugars 18.00g
Carbohydrate Total 19.00g	Dietary Fibre 1.00g
Protein 35.00g	Cholesterol 95.00mg
Sodium 283.23mg

All nutrition values are per serve.

1. Step 1

   Preheat the oven to 220°C.

2. Step 2

   Score the pork belly skin at 1cm intervals. Place the pork on a rack in a roasting pan, skin-side up. Rub 2 tablespoons of salt into the skin, then pour in enough water to fill the pan to just under the rack. Place in the oven and roast for 30 minutes or until the skin is crispy, then reduce the oven to 180°C and roast for a further 1 1/2 hours or until the meat is tender, topping up with water as necessary.

3. Step 3

   Meanwhile, place the brown sugar, red wine vinegar and star anise in a saucepan over low heat and stir to dissolve the sugar. Simmer for 5 minutes, then add the chicken stock and simmer for 5-6 minutes until the mixture has reduced by half. Add the lime juice and continue to reduce for 3-4 minutes until the mixture is syrupy. Allow caramel dressing to cool slightly.

4. Step 4

   To serve, transfer the pork belly to a board, carve into bite-sized cubes and arrange on a platter.

5. Step 5

   Drizzle the pork with the caramel dressing, then scatter with the mint, coriander, Thai basil, spring onion and red chilli. Serve with lime wedges to squeeze over.

Indian roasted pork belly

Thai basil is from Asian food shops and selected greengrocers.