Ginger Caramel Rockling and Pork Belly

Khanh Ong

Ingredients:

1 tbsp caster sugar
2 tsp veg oil
60 g pork belly thinly sliced
30g ginger julienned
1 long red chili finely sliced
1 tbsp fish sauce
100ml coconut water from white coconut
200g rockling fillet skin off

To Serve:

Thai basil
Steamed rice
Fresh chili

Method:

In a medium saucepan with a lid add caster sugar and cover with oil
Cook until just caramelised and golden
Add pork belly and stir immediately
Add ginger, chili, fish sauce and cook for 2-3 minutes
Add coconut water
Cook for 2-4 minutes then add rockling and cover with a lid to steam for 3-5 minutes.

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