Grind up the crispy fried onions in a pestle and mortar until crushed.
Add to a frying pan and add in the sugar, star anise, cloves and chilli flakes along with the water
Bring to the boil, reduce the heat and slowly cook out until the water has evaporated and the sugar has caramelised. Let down with a little more water to loosen the caramel.
Serve with smoked crispy pork belly and fire roasted apples.
