Sticky pork belly

Method

Heat oil in a large heavy-bottomed pan and sear the pork belly skin-side down until golden and crispy, approximately 8 minutes, then flip and sear the other side for 5 minutes. In a bowl, whisk together palm sugar, fish sauce, tamarind paste, soy sauce, garlic, ginger, lime juice, and chillies to create a sticky marinade. Pour the marinade over the pork and add water, bringing to a simmer, then cover and cook for 2-2.5 hours at 160°C until the pork is very tender, turning occasionally. Remove the lid and increase heat to reduce the liquid by half, approximately 15-20 minutes, basting the pork frequently until deeply caramelised and sticky. Slice the pork and serve drizzled with the reduced sauce, garnished with spring onions and fresh coriander.