Ingredients
| 2 | Red chillies |
| 1 handful | Dried bonito flakes |
| 1 piece | Ginger, slivered |
| 6 pieces | Star anise pods |
| 150 ml | White wine |
| 1 cup | Soy sauce |
| 6 cloves | Crushed garlic |
| 2 | Palm sugar, (small cakes of) |
| 1 ½ kgs | Pork belly (Main) |
| 1 tsp | Sea salt |
| 1 Tbsp | Fennel seeds |
| 1 bunch | Asparagus |
| 2 | Courgettes, halved lenghwise |
| 1 | Orange, peel finely julienned |
Directions
- Drown pork in pot of cold water and chuck everything except the salt and fennel seeds, into the pot and bring to the boil, then turn down to a blip blip simmer (tiny bubbles just breaking the surface).
- Leave to cook slowly 3-3½ hours, maintaining the slightest blip blip.
- Pre-heat oven grill to 200 deg C.
- Remove pork from pot, reserving the stock. When cool enough to handle, score the skin with a sharp knife and rub in heaps of salt and sprinkle the fennel seeds everywhere to roast.
- Place pork under grill and keep an eye on it. When the skin has crackled up take it out of the oven. With this dish it's not imperative to have a super hard crackle and 20-30 minutes under the grill should be sufficient.
- Leave 10 minutes to rest, then carve accordingly.
- Blanch the portioned vegetables (other greens can be substituted if these are not available), keep them crunchy. Toss with a little olive oil and season to taste.
- Serve with a splash of the liquid stock on a spoon with a piece of the crispy pork on top as an appetiser or on a plate with a bed of greens as a main.