FOOD

Pork Belly with Caramel Sauce

This succulent pork belly serves up to 8 people, so it's perfect for entertaining.
8
1H 50M

This succulent pork belly serves up to 8 people, so it’s perfect for entertaining.

Ingredients

Caramel sauce

Method

1.Place pork on a tray. Rub 
half the salt evenly into rind. Refrigerate, uncovered, overnight.
2.Next day, rub salt from rind. Pat dry with absorbent kitchen paper. Place pork, rind-side up, on 
a greased wire rack, over a large 
oven tray. Rub combined oil and remaining salt over rind.
3.Cook in a very hot oven (240C) for about 30 minutes, or until 
rind is crackled. Reduce heat to slow (150C). Cook for a further 
1 hour, or until pork is tender.
4.Meanwhile, to make sauce, 
stir sugar and water in a large saucepan over a low heat until dissolved. Bring to boil. Gently 
boil for about 5 minutes, or until slightly thickened. Stir in sauces 
and juice. Remove from heat. Cool.
5.

Cut pork into small portions. 
Pour over sauce. Garnish with coriander, onions and chilli.

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