Crisp pork belly with crab and pomelo

1. Dissolve palm sugar in fish sauce in a non-reactive container, add pork and turn to coat. Refrigerate overnight, turning occasionally to lightly cure. Remove pork from marinade, place in a bamboo steamer over a large wok half-filled with simmering water. Steam over low-medium heat until pork is very tender (2 hours). Cool, then weight with food cans and refrigerate until pressed firm and chilled (3-4 hours). Thinly slice crossways and refrigerate until required.

2.For tamarind dressing, combine chillies, garlic and a pinch of salt in a mortar, pound to a fine paste with a pestle and add remaining ingredients. Stir to dissolve and season.

3. Preheat vegetable oil in a deep fryer or large wok to 180C. Combine remaining ingredients in a bowl, deep-fry pork in batches until golden (4-5 minutes). Drain on absorbent paper, add to herb mixture, toss gently to coat with dressing and serve immediately.