Pork Belly with Ginger Caramel Sauce

For the Pork Belly with Ginger Caramel Sauce, first wash the pork belly, pat dry and cut the skin into strips. Rub with 2 tablespoons coarse sea salt and let sit in the refrigerator (without covering) for about 8 hours or overnight. Then pat dry again.

Preheat the oven to 220 °C top and bottom heat.

Mix 1 tablespoon of coarse sea salt in a mortar with the peppercorns and five-spice powder. Brush the pork belly with the sesame oil and rub with the spice mixture. Place skin side down in a fat pan and cook for about 1 hour.

Turn the oven down to 180 °C and turn the pork belly over. Finish cooking for about 1 hour, until it can be easily pierced.

Meanwhile, boil down the coconut blossom sugar with 50 ml water, the anise, chili flakes, ginger, soy sauce, fish sauce and lime juice to a syrup.

Brush the finished pork loin with the syrup and slice. Sprinkle pork belly with ginger caramel sauce with the fried onions and garnish with strips of bell bell pepper and cilantro greens.

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