Pork Belly with Caramelized Chilli with Apple Slaw

1. Preheat oven to 150° C
2. In a large baking tray, place water, light soy sauce, sweet soy sauce and Star Anise, and give it a stir to mix.
3. Place the pork belly into the tray, cover with baking paper then cover the tray with foil.
4. Slow Roasting in the oven or braising into the slow cooker for 1.5 - 2 hours. Check occasionally to ensure liquid doesn’t reduce too much, and add additional water if it's required.
5. Pour off the liquid (set aside for later use, around 100ml) and refrigerate the pork until completely cold, overnight if possible.

Caramelized Chilli

1. Combine caster sugar and water in a saucepan over medium heat, and cook until boil.
2. Add chillies, star anise and continue to boil and become syrup and turn a light brown colour.
3. Turn heat down to a simmer, add Fish sauce and continue to cook for around 5 minutes.
4. Strain and set aside for later use.

Fried Pork Belly

1. Once cooled, cut the pork into medium-sized squares, placing in a large bowl, add reserved liquid, and stir until coated.
2. Combine the tapioca or rice starch, five-spice powder and salt in a large bowl and mix together thoroughly.
3. Mix pork into the starch mixture and coat well. Remove pork, shaking off any excess and set aside for approx. 30 minutes to allow starch mixture to stick to the pork.
4. Peheat oil for frying in a wok over medium heat.
5. Cook the pork in batches until the outside is golden and crispy (around 5 Minutes).
6. Place the pork into a serving bowl then pour over the chilli caramel.