Twice-cooked Sticky Pork Belly
1In a heavy-based saucepan, cover pork with stock. Simmer gently, covered with a cartouche, 2 to 3 hours, until pork is tender.
2Remove pork, then strain and reserve master stock. Pat pork dry with paper towel.
3Cut pork into 25 cm cubes. In a wok or deep-frying pan, heat oil on high until surface shimmers. Deep-fry pork in 2 batches, 2 to 3 mins each, until golden brown and crisp. Drain on paper towel.
4Add sugar and 1 cup reserved stock to wok. Simmer, stirring, 3 to 4 mins, until reduced by half. Return pork to wok, toss.
5To make salad: In a bowl, toss all ingredients together. Place pork on salad and drizzle extra sauce over. Serve hot with lime wedges.
Recipe & Photo: Woman's Day/BauerSyndication.com.au