Ingredients:
2kg Pork belly 2 cups Tasman Rock salt 1 ½ Chili, thinly sliced 2cm knob ginger, grated Large garlic clove, thinly sliced 1-2 tbsp fish sauce 1 tbsp Pukara olive oil ½ cup sugar ¼ cup water
Method:
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.
Article from The Offroad Adventure Show.
