Caramelised Pork Belly

From the Australian Magazine Feast. My husband made this for guests last night and it was the star of a lovely dinner. It's a gorgeous mix of salty and sweet.

• Ready In: 2 hrs 10 mins
• Serves: 4-6

Ingredients

• 4  cups  chicken stock
• 1⁄2 cup soy sauce
• 4  cm  piece ginger, sliced
• 3  star anise
• 1  kg  pork belly
• 6  tablespoons  kitul treacle (palm sugar syrup, Russ used Ayam brand half a jar)
• 3  tablespoons fish sauce

Directions

1. Place 2 cups water, stock, soy, ginger, star anise and pork in a large saucepan and bring to the boil. Reduc heat to low, cover and simmer for 1 1/2 hours or until the pork is tender. Remove from the heat and cool.
2. Stain and reserve stock for next time (we have frozen ours). Pat the pork dry with a paper towel.
3. Heat a frying pan over medium heat skin-side down or until the skin is crisp. Russ gave up and did this under the griller/broiler watching it carefully so as it didn't burn.
4. Transfer to a plate and reserve the frying pan. When the pork is cool enough to handle, cut it into 1cm chunks.
5. Add the palm syrup to the reserved pan and cook over medium heat for 5 minutes or until the syrup has reduced slightly. Return the pork chunks to the pan and cook turning gently for 3 minutes or until the pork is coated with the syrup.Stir through the fish sace and serve. Yum!