• 1.5 kg pork belly (Scored and salted)
  • Scallops
  • Caramel - 2 cups sugar, enough white vinegar to cover sugar, 50g julienned fresh red chillies (de-seeded)


  1. Put pork belly in oven Place pork belly in a pan with 1/2 cup of water in the bottom (or enough to cover bottom of pan). Place pan on rack in oven and cook at 230 degrees for 30-40 minutes until skin is crisp. Lower heat to 170 degrees for 3 hours.
  2. Let rest once cooked.
  3. While resting, lightly pan fry scallops for in hot pan with a drizzle of olive oil 1 minute each side until slightly brown
  4. Make caramel by combining ingredients in saucepan and reducing on low heat until golden brown.
  5. Serve pork belly topped with scallops and drizzled with caramel.