For the pork belly:
Approx. 450g Pork Belly slices
salt and pepper
4 tbsp Soy Sauce
1 tbsp Honey
2 tsp Fish Sauce
2tsp Lime juice
1 hot (or 2 medium) red chilli, chopped
2 cloves garlic, minced
For the dipping sauce (makes approx. 2 cups/1 small bowl):
250 g caster sugar
500 ml water
1 hot red chilli, finely chopped
1 green chilli, finely chopped
3 cloves garlic finely chopped
40g ginger/ 1 inch piece, finely chopped
2 stalks lemongrass, finely chopped
30 ml fish sauce
30 ml mirin (Japanese rice vinegar)
1 limes, juice only
2 spring onions, finely chopped
1 small handful coriander, chopped
For the Pork:
1. Place the pork belly slices in a dish and cover with the marinade ingredients. Marinade for 3-24 hours (the longer the better).
2. Preheat the oven to 100 celsius.
3. Shake off the marinade. Rub the oil into the pork belly and season the slices, rubbing plenty of salt into the skin. Lay in a baking tray, skin side up.
4. Bake in the oven for 2 hours, or until the pork is tender and soft and the skin crisping. Leave to rest for 10 minutes or so.
5. Get a frying pan hot and lay the slices in skin side down. Leave skin to crisp, moving the slices around occasionally to prevent them from sticking, for a couple of minutes, until the skin is crispy.
6. Slice each slice into 3 to make cubes and re-season.
For the marinade:
7. Place the sugar and water into a saucepan and boil on medium heat until it forms a syrup, approx. 10 minutes. The consistency should be slightly thicker than water.
8. Add the chillis, garlic, lemongrass and ginger, and simmer for 10 minutes.
9. Remove from the heat and add the lime juice, mirin and fish sauce.
10. Leave to cool and add the chopped coriander and spring onions.
11. Serve alongside the pork belly.