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Crispy pork belly and wombok salad

  • 8servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Pork

  2. 1kg piece pork belly, skinned and bones removed

  3. 1 litre water or chicken stock

  4. cup white vinegar

  5. cup brown sugar

  6. cup fish sauce

  7. 1 clove garlic, bruised

  8. 1 teaspoon white peppercorns

  9. 1 teaspoon Chinese 5-spice

  10. 1 stick lemon grass, bruised

  11. Salad

  12. large wombok or Chinese cabbage, shredded finely

  13. 3 carrots, peeled

  14. 1 green capsicum, sliced thinly

  15. 8 radishes, sliced thinly

  16. 2 cups bean sprouts, picked

  17. 1 Lebanese cucumber, halved, seeded, thinly sliced

  18. 1 cup mint leaves, chopped coarsely

  19. 1 cup coriander leaves, chopped coarsely

  20. Dressing

  21. 2 long red chillies, chopped finely

  22. 1 tablespoon fish sauce

  23. 2 tablespoons brown sugar

  24. juice of 2 limes

  25. 1 teaspoon sesame oil

  26. 2 tablespoons peanut oil

  27. Garnish

  28. 2 tablespoons peanuts, chopped

  29. 2 green onions, sliced thinly

  30. 2 tablespoons fried onions

Instructions Jump to Ingredients ↑

  1. Combine pork, water, vinegar, sugar, fish sauce, garlic, peppercorns, 5-spice and lemon grass in a saucepan just large enough to hold all the ingredients. Bring to the boil; reduce heat and simmer 30 minutes. Cool completely.

  2. Preheat oven to 250C or as hot as it will go.

  3. Combine all salad ingredients in a large bowl and set aside.

  4. Combine all dressing ingredients in a medium jug.

  5. Slice cooled pork in half lengthways before cutting into very thin strips across the grain (not more than 3mm thick). Place pork in a single layer on large baking trays and cook in preheated oven 15-20 minutes or until browned and crisp; drain on absorbent paper.

  6. To serve, add dressing and warm pork to the salad and toss well to combine.

  7. Scatter with peanuts, green onions and fried onions as desired. Serve immediately.

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