Eastington @ Paddington

from Holiday by Bill Granger (p112)

For me, an unusual way of cooking pork belly, ie skin side down until the last 20 minutes, but it worked.

The only change I would make is to use more than a drizzle of EVOO in the pan to prevent the skin sticking (or raising it off the pan using onions).

Caramel vinegar from Holiday by Bill Granger (p113)

• Brown sugar and red wine vinegar, star anise and cinnamon
• Chicken stock
• orange juice and peel

Served with steamed rice, (Bok choy with sweet soy and lime from previous post) and some chopped red chilli.

I would probably put the pork on the rice and the caramel vinegar sauce on the pork/rice combination, to prevent it mixing with the sweet soy sauce.

Delicious!