Ingredients

• 1kg/2lb 4oz boneless pork belly
• skin scored
• 2 long red chillies
• split lengthways
• 2 sticks lemongrass
• lightly bruised
• ½ head of garlic
• sliced horizontally
• 4 coriander sprigs
• preferably with root attached
• 4 slices fresh ginger
• 2 lime leaves
• lightly bruised
• oil
• for frying
• knob of butter
• 1 white turnip
• peeled and thinly sliced
• 1 cucumber
• thinly sliced
• 110ml/4fl oz white wine vinegar
• 1 tsp sugar
• 1 tsp salt
• 150g/5½oz caster sugar
• 2 red chillies
• roughly chopped
• 3 plum tomatoes
• roughly chopped
• 8 lime leaves
• 2 lemongrass stems
• tough outer leaves removed
• finely chopped
• 4 sprigs coriander (preferably with root attached)
• roughly chopped
• 25g/1oz roughly chopped fresh ginger
• 2 garlic cloves
• peeled
• 2 small shallots
• roughly chopped
• 4 tbsp Thai fish sauce
• 40ml/1½fl oz sesame oil
• 50ml/2fl oz dark soy sauce
• 2 tbsp clear honey
• 3 limes
• juice and zest
• 110g/4oz crème fraîche
• 150g/5oz watercress leaves
• 3 tbsp coriander leaves
• 2 tbsp mint leaves

Directions

• For the pork belly
• place the pork belly
• chillies
• lemongrass
• garlic
• coriander
• ginger and lime leaves into a large saucepan. Top with water
• so the pork is covered
• then bring to a boil. Reduce the heat to a simmer and cook for two hours.
• For the pickled vegetables
• place the turnip and cucumber in a heatproof bowl. Put 110ml/4fl oz water in a pan with the white wine vinegar
• sugar and salt
• and heat until the salt and sugar have dissolved. Pour over the turnip and cucumber and set aside to pickle for two hours
• then drain off the pickling liquid.
• For the pork belly
• when poached
• remove from the heat and place between two heavy baking trays and place in the fridge for at least two hours to cool and set.
• For the chilli jam
• heat the sugar in a heavy-based saucepan over a low to medium heat until it melts and forms a golden-brown caramel. Do not stir and keep an eye on it so that it doesn’t burn.
• Blend all of the remaining chilli jam ingredients
• except the crème fraîche
• in a food processor to a smooth purée.
• Once the sugar has caramelised
• pour in the puréed chilli jam mixture and stir well. Bring the mixture to the boil
• then reduce the heat and simmer for 4-5 minutes
• or until sticky and jam-like. Remove from the heat and set aside to cool slightly.
• For the pork belly
• remove the pork from the fridge and cut into 1cm/½in thick slices. Heat a frying pan until hot
• add a splash of oil and a knob of butter
• and fry the pork slices on each side for 1-2 minutes
• or until golden-brown and crisp.
• Add a couple of spoons of the chilli jam to the pan and continue to fry
• basting as you go until coated and slightly sticky.
• To serve
• lay three slices of the pork belly on to the plate
• dress with the pickled vegetables
• watercress
• coriander and mint leaves and finish with a few dots of chilli jam.