Crispy Pork with Apple Slaw

Bill Granger is a well known celebrity chef in Australia and I recall myself salivating at the TV when he was cooking his Crispy Pork Recipe on a morning show called 9am with David and Kim. So I found his recipe online and decided to give it a go.
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Instead of cooking the pork belly his style, I just used my own Crispy Pork Belly recipe. I omitted marinating the meat with five spice powder. Instead, I seasoned it with salt and pepper and added some chopped garlic to the underside of the meat.

The apple slaw idea came from a restaurant called Red Spice Road that serves a really yummy fried pork belly with an apple salad.

Crispy Pork with Caramel Vinegar (adapted from Bill Granger's recipe)

A slab of Crispy Pork (see Siew Yuok Recipe)
-sliced

Caramel vinegar
115g (1/2 cup) brown sugar
80ml (1/3 cup) red wine vinegar
2 star anise
1 cinnamon stick
250ml (1 cup) chicken stock
Juice of 1 orange and 4 wide strips of orange peel
sea salt
freshly ground black pepper

Apple slaw:
one green apple, cored and sliced thinly
a few mint leaves, sliced thinly
a few kaffir lime leaves, stem removed, sliced thinly
one chili, seeds removed and sliced thinly
(mix all the above, add a few tbsp of sauce as a dressing)

Put the sugar, vinegar, star anise and cinnamon in a small saucepan and cook, stirring, over medium heat until the sugar has dissolved. Bring to the boil and simmer for 5 minutes, or until syrupy.
Stir in the chicken stock and simmer for another 5 minutes, or until slightly reduced. Add the orange juice and peel, reduce the heat to low and simmer gently until thick and syrupy. Season to taste.

Place meat on a serving dish. Drizzle with sauce just before serving. Top with apple slaw