AT A GLANCE
Pork belly will never go out of fashion - and when it's braised slowly the skin becomes gelatinous and the meat juicy and rich. A sweet sauce with a hit of chilli makes the perfect partner.
|01||Preheat oven to 150C. Place pork in a casserole or roasting pan skin-side up. Combine kecap manis, vinegar, fish sauce, chilli, star anise and peppercorns in a saucepan with 40ml water, bring to the simmer over medium-high heat, then pour mixture over pork belly, cover with a lid or foil and braise in oven until meat pulls apart easily (3½ hours). Remove lid and cook, basting regularly, until glazed (30 minutes). Remove from oven and set aside.|
|02||Meanwhile, for sambal, process ingredients except peanut oil and sugar in a small food processor until smooth, then transfer to a small saucepan, add oil and stir occasionally until toasted and fragrant (5-7 minutes). Add sugar and stir until melted and caramelised (3-5 minutes), then set aside.|
|03||For fried shallots and eggplant, heat oil in a saucepan or wok over medium heat and cook shallots and eggplant separately in batches, turning constantly, until golden and crisp, (1-2 minutes). Drain on paper towels, then combine in a bowl.|
|04||Remove pork from braising liquid and set aside. Skim fat from the top of the liquid, transfer liquid to a small saucepan and bring to the simmer over medium-high heat (continue cooking to reduce further if you prefer a thicker sauce).|
|05||Cut pork into 6 pieces and serve drizzled with a little braising liquid, and scatter with fried shallots and eggplant, and sambal to taste.|
A SPICY, FLORAL GRENACHE. , suggested by MAX ALLEN