Caramelised Pork Belly by Kylie Kwong Recipe

Ingredients

• 600 gm female pork belly, cut into 2.5cm cubes
• 220 gm (1 cup) brown sugar
• 3 limes, juice only
• 2 tbsp fish sauce
• Red braising stock
• 625 ml (2½ cups) Shaoxing wine (see note)
• 375 ml (1½ cups) organic tamari (see note)
• 6 garlic cloves, coarsely crushed
• 90 gm (18cm piece) ginger, thinly sliced
• 4 spring onions, trimmed and halved lengthways
• 5 star anise
• 2 cinnamon quills
• 3 pieces of orange rind, removed with a peeler
• 1 tsp sesame oil
• Chinese coleslaw
• 1 small carrot, thinly sliced lengthways
• 1 small Spanish onion, thinly sliced
• 125 ml (½ cup) organic brown rice vinegar (see note)
• 55 gm brown sugar
• 1 small Lebanese cucumber, thinly sliced lengthways
• ½ cup shredded Chinese white cabbage
• 3 spring onions, cut into julienne
• ½ cup (firmly packed) each coriander, dill and mint
• Sichuan pepper salt
• 1 tbsp Sichuan peppercorns, crushed
• 30 gm (¼ cup) sea salt flakes