This is inspired by those wonderful braised caramel dishes from Vietnam. The meltingly soft pork and caramel poured over rice is a fantastic combination. It also works well with chicken thighs instead of pork. A really good grind of black pepper on top is essential to help balance out the flavour.
To make the caramel sauce, heat the sugar and
Cut the pork belly into eight even pieces. Add the meat to the cooled caramel sauce, mix well and bring to the boil. Reduce the heat to low, cover the pot and simmer for 1 hour, stirring occasionally, until the pork is tender. Season with a squeeze of lime juice. Spoon the pork and some of the caramel into a bowl and sprinkle with some more pepper, the spring onions, chillies and coriander leaves to serve.
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