Crispy Thai Pork Belly Salad
- 1 piece of Pork Belly scored in cubes
- salt and butter for rubbing pork.
- 1 bunch of fresh coriander leaves
- spring or red onion
- 1 cucumber
- 2 carrots
- 1 small red and yellow capsicum
- 2 handfuls of snow peas
- Chopped peanuts or cashews to sprinkle on top of each salad
- 1 tbs Light Soy sauce
- 2 tbs Sweet chilli sauce
- 1 tbs Fish sauce
- 2 small juicy Limes
- 1 clove Garlic diced finely & 1 piece of ginger finely diced (same amount as garlic)
- 1 tsp Ground cumin & 1 tsp Ground coriander
- 1/4 cup grape seed oil (or any light flavoured oil)
- 1 cup of Jasmine rice
Pork must be prepared the night before. Wash the pork belly and throughly pat dry with paper towel. Rub salt all over the rind and refrigerate over night uncovered. This will allow the rind to dry out and crisp really well. Heat oven to 220 degrees celsius. Score the rind horizontally and vertically to form cubes (this will make it easier to cut into cubes when cooked). Rub butter and salt all over the rind. When oven is ready, place pork on a wire rack in baking dish rind side up. Fill the baking dish with water (this will help keep the meat moist). Put the pork into oven and cook for 15 min. Then turn oven down to 160 degrees and roast for a further 45 minutes. After this, turn oven back up to 220 degress and cook for a further 10 min (until nice and crispy on top).
While Pork is cooking, prepare the salad and dressing and cook the rice. Dice up all the vegetables and coriander and mix in a large bowl. Peanuts can be served on the side in a small bowl for people to add to the top of their salad. Combine all of the dressing ingredients into a bowl and whisk together. Try the mixture and add more or less of each ingredient to suit taste. Serve this separately so people can dress their own salad to taste. When Pork is ready, remove from oven and cut into small cubes. serve on a separate plate so people can compile their own dish with salad, pork, rice, peanuts and dressing.