1kg pork belly, rind removed and chopped into 4cm cubes
200g soft light brown sugar
4 tbsp fish sauce
2 tbsp gluten free soy sauce
2 tbsp rice wine vinegar
5 star anise
2 tsp Chinese five-spice powder
For the salad
1 medium green papaya (about 400g/14oz), peeled, halved and deseeded
2-3 small red chilies, sliced
1 large carrot, peeled and julienned
50g green beans, halved lengthways
2 tbsp grated palm sugar or soft light brown sugar
1 tbsp fish sauce
juice of 5 limes
6 tomatoes, halved
Heat oven to 180C/160C fan/gas 4. Place the pork in a roasting tin with the sugar, fish sauce, gluten free soy, vinegar, star anise, five-spice and 250ml water. Mix well, cover with foil and roast for 30 mins. Remove the foil, then turn up the heat to 220C/200C fan/gas 7. Cook for another 45 mins-1 hr, tossing the pork every 15 mins until tender. Remove the pork from the tin and keep warm. Tip the juices into a pan and reduce to a syrupy sauce.
While the pork is cooking, prepare the salad. Using a julienning tool or large box grater, shred the green papaya and set aside.
In a large pestle and mortar, or use the flat end of a rolling pin chili for 1 min or until it is crushed, but still chunky. Add the papaya, carrot, and beans, and gently pound a little more. Add in the palm sugar, fish sauce, and lime juice, and pound again for 1 min. Mix well and taste to make sure it has enough fish sauce and sugar, it should be tangy, sweet and spicy. Add the tomatoes, and tip onto a serving dish or platter. Top with the warm pork, drizzle over the sauce and serve.