Crispy Pork Belly Salad with Fish Sauce Caramel
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Crispy Pork Belly Salad with Fish Sauce Caramel
Recipe by Michael Weldon
Ingredients
800g pork belly, left in fridge for 24hrs to dry out
sea salt
Raco non-stick tray
fish sauce caramel
½ brown sugar
2 garlic cloves, crushed
1 lemongrass stalk, sliced
1 thumb sized piece of ginger, sliced
2 kaffir lime leaves
2 chillies, halved
¼ cup fish sauce
2 limes, juiced
1tbs sesame oil
small Raco saucepan
salad
2 cos lettuce, cut into strips
1 cucumber, cut into half circles
1 red onion, sliced thinly
1 bunch of radishes, sliced thinly
1 bunch coriander, leaves picked
1 bunch mint, leaves picked
1 red chilli, sliced thinly
Method
Pre heat an over to 220 degrees c fan force. Place the pork on an oven tray and sprinkle generously with salt. Put pork into the oven and cook for 30 minutes. After 30 minutes reduce the heat to 160 degrees, cook until pork belly is tender. Remove from oven and rest.
Combine the sugar, garlic, lemongrass, ginger, lime leaf, chilli, fish sauce and ½ cup water in a small saucepan. Place over a medium heat, simmer for 20-25 minutes until the sauce thickens. Remove from heat and strain sauce through a sieve, add the lime and sesame oil. Let the sauce cool to room temperature.
Mix the salad ingredients together in a large bowl. Dress with the fish sauce caramel.
To serve, carve the pork into bite sized chunks. Spread the salad onto a sharing platter. Top with the roast pork then drizzle with the extra fish sauce caramel and top with extra herbs.
