Recipe

Crispy Pork Belly And Wombok Salad Recipe

Add Step-by-Step Photos	Cherriepie / All my dishes 2 years, 7 months ago Chinese Prep:15m Cook:60m Servings:8	Cherriepie
	chinese

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Ingredients

* Pork *

1 kgs pork belly skinned and bones removed

1 litre water or chicken stock

1/2 cup white vinegar

1/2 cup brown sugar

1/4 cup fish sauce

1 clove garlic bruised

1 tsp white peppercorns

1 tsp Chinese Five spice powder

1 stick lemon grass bruised

* Salad *

1/2 large wombok shredded finely

3 carrots peeled

1 green capsicum sliced thinly

8 radishes sliced thinly

2 cups bean sprouts picked

1 Lebanese cucumber halved, seeded, thinly sliced

1 cup mint leaves chopped coarsely

1 clove coriander chopped coarsely

* Dressing *

2 long red chillies chopped finely

1 tbsn fish sauce

2 tbsn brown sugar

2 limes juiced

1 tsp sesame oil

2 tbsn peanut oil

* Garnish *

2 tbsn peanuts chopped

2 green onion sliced thinly

2 tbsn fried onions

Directions

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.

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

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

Combine all dressing ingredients in a medium jug.

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.

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

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

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