2 x 1 kg pieces thick pork belly, rind scored at 2cm intervals
1½ tbsp sea salt flakes
1 tbsp olive oil
Fresh coriander leaves, thinly sliced green spring onions and long red chilli, to garnish
1 cup brown sugar, firmly packed
⅓ cup water
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp lime juice
- Place pork on a tray. Rub half the salt evenly into rind. Refrigerate, uncovered, overnight.
- 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.
- 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.
- 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.
Cut pork into small portions. Pour over sauce. Garnish with coriander, onions and chilli.