Recipe by Ben Milbourne, as featured in Left of the Map on Channel 7 & 7plus. 

Ingredients

1 tbsp Pukara olive oil

1 kg boneless, rindless pork belly, cut into 3cm pieces

40 gm (1/3 cup) coconut sugar

1 tbsp honey

1 tbsp light soy sauce

2 lemongrass stalks, white part finely grated

2 tbsp fish sauce

2 tbsp coconut vinegar

4 garlic cloves, thinly sliced

Finely grated rind and juice of 1 lime

2 tbsp crisp fried shallots, to serve

1 long red chilli, diced julienne

1/2 red onion, finely diced

1 tsp crushed cumin

Coriander sprigs, baby gem lettuce, and steamed rice to serve

Method

Step 1
Begin by slicing the pork into 3cm x 3cm pieces to keep it tender and allow the fat to render out. Place the pork into a cold sauté pan and turn the heat to medium-high to begin rendering the fat.

Step 2
Once the pork turns golden brown and is cooked through, add the coriander, cumin, fish sauce, soy sauce, and sugar. Stir well to coat the pork evenly.

Step 3
As the sauce begins to bubble and the temperature rises, prepare the remaining ingredients. Slice the garlic (not too thin to prevent burning) and the chilli.

Step 4
Once the caramel starts forming, add the lime juice and turn off the heat. Stir in a splash of vinegar, then mix in the fresh ingredients. Turn the heat back to medium so everything binds together.

Step 5
After about 30 seconds, turn off the heat to keep the dish fresh. Prepare the rice according to the packet instructions (Tilda Coconut Rice is recommended).

Step 6
Serve the caramelised pork belly over rice, topped with fresh coriander. Enjoy!