1.3kg piece boneless pork belly with skin on
1⁄4 cup light soy sauce
2 tbsp black vinegar
1⁄4 cup chicken stock
1⁄4 cup brown sugar
1⁄4 cup honey
2 tbsp grated ginger
4 garlic cloves, thinly sliced
2 star anise
1 cinnamon stick
3 spring onions, cut into 10cm lengths
3 long strips of orange rind
400ml can coconut milk
480g self- raising flour
2 tsp sesame oil
2 tsp toasted sesame seeds, to garnish
Spring onions, Asian pickle (see tip), to serve
Choose a thick, meaty piece of boneless pork belly, with even layers of fat.
Preheat oven to 160°C. Using a sharp knife, slice pork belly in half. Score the skin of the pork belly in a crisscross pattern. Sprinkle with sea salt and freshly ground black pepper, then massage into the grooves.
Meanwhile, in a bowl, combine soy sauce, black vinegar, chicken stock, brown sugar, honey, ginger and garlic. Mix well to combine.
Heat a large cast iron oven- proof pan over a medium-high heat. Place pork belly skin side down, and cook for 3-4 minutes or until browned. There is no need for oil as the fat will render out of the skin. Turn over so the skin is up, then remove from heat.
Pour over the combined soy sauce mixture, along with star anise, cinnamon, spring onions and orange rind. Cover and transfer to the oven.
Bake for 2-21⁄2 hours or until tender. Uncover and cook for a further 30 minutes or until the glaze is reduced and the pork is golden brown.
To make the coconut buns, place coconut milk into a medium sized bowl. Sift in self-raising flour and season with salt. Mix lightly to combine into a soft dough. Divide into 12 small portions, or 8 if you prefer them larger. Place onto small baking paper squares, or in large muffin cases. Brush with sesame oil, then sprinkle with sesame seeds.
Fill a wok or large saucepan with water. Allow it to come to a rapid boil, then place buns into a steaming basket with a lid. Ensure there is room for the buns to expand. Steam on a high heat for 10-12 minutes or until puffed and cooked.
Slice pork and serve with coconut buns, spring onions, Asian pickle and extra marinade.
To make an Asian pickle, combine 1⁄2 a small daikon and 1 carrot, finely julienned. Heat 1⁄2 cup white wine vinegar with 1⁄4 cup sugar and 1⁄2 tsp salt to dissolve. Pour over daikon and carrot Toss to combine. Leave to marinate for 1 hour.