An Asian style dish, that's guaranteed to impress your guests.
For master stock, preheat oven to 140°C.
Place all the stock ingredients in a large deep baking dish.
Add pork, and ensure that it is almost completely submerged. If necessary transfer to a smaller dish. Cover with a sheet of baking paper and seal tightly with a sheet of foil. Cook for 4 hours or until pork is very soft and tender.
Remove, drain cooking liquid and return to the large flat baking dish, place a flat oven tray in top. Ensure that it fits into the baking dish and weight down with cans, bag of rice or something very heavy to press for 3-4 hours or preferably over night.
Heat a saucepan half filled with oil or a deep fryer to 200°C.
Combine corn flour, Sichuan pepper and salt n a bowl. Cut cooked pressed belly into 1cm cubes, toss in seasoned corn flour and deep fry until crisp and golden. Drain well on paper towel lined plate.
For pickling liquid, place ingredients in a 1L capacity bowl of jug and leave to sit for 30 minutes, stirring occasionally. Add daikon and leave to pickle for around 10 minutes.
For chilli caramel, place palm sugar and water in a medium heavy-based saucepan and stir over medium-high heat until sugar dissolves. Boil without stirring for about 8 minutes.
As the sugar begins to caramelise and darken remove from the heat. Add juice and fish sauce carefully; it may spatter. Stir in the chilli, ginger, garlic and lime zest. Set aside to cool.
To serve, place crispy pork in heatproof bowl, pour over warm caramel and toss to coat. Arrange on a serving plate and finish with cabbage salad on top and daikon to the side.
This recipe is a part of Project Botanicals, a distinctly different pop-up bar and dining experience, happening in Melbourne from 24 July - 11 June. Tickets $45, including two cocktails and two matched dishes.
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