Caramelised Lamb Belly

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 cups chicken stock
• 1/2 cup soy sauce
• 4 cm piece ginger, sliced
• 3 star anise
• 1 kg lamb belly
• 6 tablespoons kitul treacle (palm sugar syrup, russ used ayam brand half a jar)
• 3 tablespoons fish sauce

Recipe

• 1 place 2 cups water, stock, soy, ginger, star anise and lamb in a large saucepan and bring to the boil. reduc heat to low, cover and simmer for 1 1/2 hours or until the lamb is tender. remove from the heat and cool.
• 2 stain and reserve stock for next time (we have frozen ours). pat the lamb 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 lamb 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 lamb chunks to the pan and cook turning gently for 3 minutes or until the lamb is coated with the syrup.stir through the fish sace and serve. yum!