Crackling
Rind of 1.2kg boned pork belly (ask butcher to remove rind and keep for recipe)
2 tsp olive oil
2 tsp sea salt

Pork Belly
1.2kg boned pork belly, with rind removed
2 Tbsp peanut oil
¾ cup (120g) Chelsea Dark Cane Sugar (lightly packed)
¼ cup (40g) fresh ginger, shredded
1 large clove garlic, thinly sliced
3 shallots, peeled, thinly sliced
3 cups (750ml) water
¼ cup good quality fish sauce

Mango Salad
2 Tbsp lime juice
1 tsp fish sauce, extra
1 Tbsp Chelsea Dark Cane Sugar, extra
1 mango, thinly sliced
½ long chilli, sliced
1 shallot, finely sliced (extra)
100g mixed lettuce
1 cup mint leaves
1 cup coriander leaves

Preheat oven to 230ºC conventional (210ºC fan forced).

Crackling
Score pork rind with a sharp knife or Stanley knife and rub in oil and sea salt. Place on rack over baking dish and cook for 30 mins.

Pork Belly
Heat peanut oil in a large heavy cast iron casserole pan over medium heat. Add sugar and cook, stirring, for 3 minutes or until sugar caramelises. Add ginger, garlic and shallots, and cook, stirring, for 30 seconds or until aromatic. Add pork and brown all over. Cover with water and fish sauce and place lid on casserole. Reduce oven to 160ºC conventional (140ºC fan forced) and cook pork and crackling for a further 1½ hours or until pork is tender, leaving crackling in the the oven too. Remove pork from pan, wrap in foil and set aside.

Cook sauce over high heat for 30 mins or until reduced and syrup like. Return pork to pan for 5 mins and glaze with sauce.

Remove pork from sauce, slice and arrange on plates. Top with a little sauce, mango salad and crackling.

Mango Salad
Shake lime juice, fish sauce and sugar in a screw top jar. Combine mango, chilli, shallot, mixed lettuce, mint, coriander in a bowl. Pour over dressing and gently toss.