Caramelised pork belly with rice and greens
( SERVES 4 )

Viva 11/8/2011

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Amanda Laird

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1 kg	Pork belly
6 tbsp	Fish sauce
2 tsp	Sesame oil
2 tbsp	Ginger, (finely chopped)
2	Garlic cloves, (finely chopped)
2 tsp	Green chillies, (chopped)
1 to taste	Black pepper - ground
150 g	Caster sugar
2 cups	Water
½ cup	Desiccated coconut
1 to serve	Salad greens, (Asian)
1 to serve	Rice
1 to serve	Coriander

Cut the pork into cubes and place in a bowl. Pour over the fish sauce and sesame oil. Add the ginger, garlic and chilli. Grind over plenty of black pepper then mix all together and leave to marinate in the fridge for at least one hour.
Preheat the oven to 160°C. Put the sugar and water into a large saucepan. Bring to a boil and cook until it turns a deep golden caramel. Add the pork and the coconut to the saucepan.
Transfer to a baking dish and cover with the lid. Cook for 2 hours, stirring occasionally. Add more water if the dish becomes dry.
Serve with greens either steamed or wilted in a little sesame oil, plenty of rice and coriander.