Pork belly with chilli caramel

1. Preheat the oven to 220 °C.
2. Score the pork belly skin at 1 cm intervals and place on a rack in a roasting pan, skin-side up.
3. Rub salt into the skin and pour water in the roasting pan to just under the rack.
4. Place in the oven and roast for 30 minutes or until the skin is crispy.
5. Reduce the oven to 180 °C and roast for a further 1 1/2 hours, topping up with water as needed.
6. Allow the pork belly to cool then transfer it to a board and carve into bite-sized cubes.
7. Mix all the dressing ingredients and stir until the sugar has dissolved.
8. For the chilli caramel, combine the castor sugar and water in a saucepan and boil until the mixture caramelises.
9. Add the Sriracha, fish and soy sauces into the saucepan. Turn down the heat and simmer for 5 – 10 minutes, then turn the heat off. Allow to cool.
10. For the slaw, mix all the ingredients together in a salad bowl.
11. In a wok or pan, heat the oil and fry the pork in batches to ensure they don’t crowd the wok or pan. Fry until crispy.
12. Remove the pork with a slotted spoon and drain on a wire rack.
13. In a pan, heat the caramel. Add the pork and coat it with the caramel for about 20 seconds, then place in a bowl.
14. Drizzle the slaw with the salad dressing and serve with the pork.

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