Preparation time: 10 min
Cooking time: 2 hrs, 30 min
1 kg pork belly
1 litre (4 c) of chicken stock
1 can (410 g) of tomato purée
45 ml (3 T) chilli sauce
1 green chilli, chopped
oil for deep-frying
60 ml (¼ c) sparkling water
45 ml (3 T) flour
salt and freshly ground black pepper
1 onion, sliced into rings
Place the pork belly and chicken stock in a deep saucepan and simmer for 2 hours over medium heat or until the pork is tender.
Place on a cutting board and shred using a fork.
Return the pork to the saucepan and add the tomato purée, chilli sauce and chopped chilli.
Simmer uncovered on high for 30 minutes or until the mixture has thickened.
Heat oil in a saucepan for deep-frying.
To make the batter, mix the sparkling water with flour and mix until smooth.
Season with salt and pepper.
Dip the onion rings into the batter and deep-fry until golden.
Serve the pork and onion rings in tramezzini.