Matt has had a pork belly in freezer for some time, after winning it in a meat raffle. Cooked it last night and ate it this afternoon. Braised in chicken stock, soy, ketchap manis, garlic, orange peel, ginger, chilli and water for about 3 hours while we went out to dinner at Cammeray. Refrigerated over night, then sliced and grilled. Took the remaining cooking liquid and added it to some brown sugar and water caramel. Reduced a bit to thicken and concentrate. Served with white rice and celery cress garnish.
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