Roasted Pork Belly With Caramel Sauce & Salad

15 Ingredients

1/2teaspoons Chinese five spice
2teaspoons sesame oil
1 1/2tablespoons fish sauce
2 bunch asparagus, trimmed
1 cm piece ginger, finely grated
200grams snowpeas, trimmed
2 bunch broccolini, trimmed
2teaspoons kecap manis
2tablespoons light soy sauce
2/3 cup coconut water
3teaspoons salt flakes
1/2 cup caster sugar
2tablespoons lime juice
1tablespoons vegetable oil
1kilograms pork belly roast

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

The day before serving, remove pork from packaging and pat dry with paper towel. Place on a tray. Using a sharp knife score skin at 1cm intervals. Sprinkle table salt evenly over rind. Place uncovered in the fridge overnight. The following day, wipe salt and moisture from pork with a paper towel.

Step 2 of 5

Preheat oven to 150°C. Combine salt flakes and five spice and sprinkle over rind. Place pork on a rack in a roasting pan and pour 2cm of water into base of pan. Roast pork for 3 hours. Change oven function to 200°C grill. Cook pork for 10-15 minutes or until very crisp.

Step 3 of 5

Meanwhile, for caramel sauce, combine sugar and 2 tbs coconut water in a small saucepan and stir over low heat until sugar dissolves. Bring to the boil and cook, without stirring, until a rich caramel colour. Remove from heat and carefully add remaining coconut water, stirring until caramel dissolves. Add remaining sauce ingredients and simmer for 5 minutes.

Step 4 of 5

For green vegetable salad, blanch vegetables in boiling water for 1 minute, drain and refresh under cold running water. Combine oils and soy sauce and drizzle over the cold vegetables.

Step 5 of 5

Serve pork sliced with green vegetable salad and sauce.