Ingredients Jump to Instructions ↓

  1. 600g boneless pork belly, skin on

  2. 4 cups (1L) chicken stock

  3. 200ml oyster sauce

  4. 2 lemongrass sticks, bruised

  5. 10 kaffir lime leaves

  6. 1 stick lemongrass

  7. 1 tbsp sea salt

  8. 4 cups (1L) water

  9. 300g baby octopus, cleaned

  10. 2 tbsp-

  11. 1/4 cup kecap manis (ABC brand)

  12. 3 dried chillies

  13. 4cm piece ginger

  14. 1 1/2 tbsp black vinegar

  15. 2 tbsp white sugar

  16. 3 tsp oyster sauce

  17. 3 tsp hoisin sauce

  18. 100ml chicken stock

  19. 1 1/2 tsp sesame oil

  20. 100g watermelon, cut into 1 1/2cm matchsticks, for garnish

  21. 8cm piece ginger, julienned, for garnish

  22. 8-10 coriander leaves, to garnish

Instructions Jump to Ingredients ↑

  1. To make pork belly, preheat oven to 180C (160C fan). Place stock in a saucepan and bring to a boil. Add oyster sauce, lemongrass and lime leaves, return to boil then remove from heat.

  2. Place pork in a deep roasting tray. Pour hot stock over, cover and cook for 1hr. Remove pork to a tray. Cover with another tray, weight and refrigerate at least 2hrs.

  3. Cut pork into 4x15cm lengths. Heat a non-stick pan to medium-high heat; brown pork on each side. Cut into 3cm cubes.

  4. Meanwhile, make octopus. Bring a large saucepan of water to a boil. Add lime leaves, lemongrass and salt. Cut octopus in half widthways, remove skin from heads and add heads to water. Return water to boil, then remove octopus, refresh in iced water and set aside.

  5. Grill tentacles for 2-3mins or until golden, then brush with kecap manis. Set aside.

  6. To make dressing, pound chillies and ginger together in a mortar and pestle. Place mixture in a saucepan with vinegar, sugar, oyster and hoisin sauces, stock and sesame oil and bring to a boil. Simmer 5mins, then remove from heat and set aside to cool.

  7. To serve, place cubes of crisp pork belly on a serving platter. Place 4 matchsticks of watermelon and a piece of octopus on top, and secure with a skewer. Garnish with ginger julienne and drizzle dressing over. Finish with coriander leaves.


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