Caramelized Pork Belly with Thai sausage

1. Remove the skin from the pork belly and cut into pieces approximately 200-250 grams each
2. Seal the pieces of belly in light oil e.g.; peanut or canola oil on both sides in a pan, over high heat and place in a baking tray or dish.
3. Cover with the chicken stock and add all other ingredients.
4. Cover with foil and place in an oven on low heat 160-180C.
5. The pork will take approximately 4 hours to cook
6. Remove from the oven when the pork is soft and tender. Leave for 1 hour in the cooking liquid then remove and place in a to a tray to drain.

Thai Sausage

1. Mix everything except the pork mince together and grind in a mortar and pestle or pass through a mincer.
2. Mix all ingredients together with the pork mince and then fill into sausage cases or wrap in pork caul fat.
3. Seal in a fry pan over medium heat and place in an oven at 200C for 10 minutes until cooked.

Red curry paste

1. Combine all the ingredients and grind to a fine paste in a mortar and pestle adding the oil and soaked chilli at the end or pass everything through a mincer to form a fine paste.

Sauce

1. Combine all the ingredients in a saucepan and simmer until reduced and slightly viscous consistency. Then strain and add ½ cup veal reduction or reduced stock.

Stir Fried Siamese Watercress

1. Blanch the watercress in hot water for 10 seconds until wilted
2. Heat oil in a wok and add the watercress and all other ingredients. Stir until hot and serve.