Article from The Offroad Adventure Show.
INGREDIENTS
2kg Pork belly2 cups Tasman Rock salt1 ½ Chili, thinly sliced2cm knob ginger, gratedLarge garlic clove, thinly sliced1-2 tbsp fish sauce1 tbsp Pukara olive oil½ cup sugar¼ cup water
METHODS
Step 1. Place pork belly, skin down, on a bed of rock salt and let sit for a minimum of 2 hours. For best result leave overnight.
Step 2. Remove excess salt from pork belly and cut into bite size pieces, approximately 2cm by 2cm. Place pork in a cold wok and bring to high heat. As the pork starts to colour, approximately 5 minutes, add sugar, water, and let sit for 5-8 minutes until caramelization starts to form.
Step 3. Add ginger, garlic, chilli, fish sauce and toss. Continue to cook for a further 2 minutes.
To serve, plate and garnish with fresh chili.
