Name: Crispy pork belly and wombok salad
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: Crispy pork belly; 1 kilogram piece 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 teaspoon white peppercorns; 1 teaspoon chinese 5-spice; 1 stick lemon grass, bruised; Wombok salad; 1/2 large wombok or chinese cabbage, shredded finely; 3 carrots, peeled; 1 green capsicum, sliced thinly; 8 radishes, sliced thinly; 2 cup bean sprouts, picked; 1 lebanese cucumber, halved, seeded, thinly sliced; 1 cup mint leaves, chopped coarsely; 1 cup coriander leaves, chopped coarsely; Dressing; 2 long red chillies, chopped finely; 1 tablespoon fish sauce; 2 tablespoon brown sugar; 2 limes, juice of; 1 teaspoon sesame oil; 2 tablespoon peanut oil; To garnish; 2 tablespoon peanuts, chopped; 2 green onions, sliced thinly; 2 tablespoon fried onions

Crispy pork belly and wombok salad

Delicious crispy pork belly is ideal paired with fresh wombok, this crunchy salad is the perfect complement to the sweetly rich meat.

Ingredients

Crispy pork belly

1 kilogram piece 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 teaspoon white peppercorns

1 teaspoon chinese 5-spice

1 stick lemon grass, bruised

Wombok salad

1/2 large wombok or chinese cabbage, shredded finely

3 carrots, peeled

1 green capsicum, sliced thinly

8 radishes, sliced thinly

2 cup bean sprouts, picked

1 lebanese cucumber, halved, seeded, thinly sliced

1 cup mint leaves, chopped coarsely

1 cup coriander leaves, chopped coarsely

Dressing

2 long red chillies, chopped finely

1 tablespoon fish sauce

2 tablespoon brown sugar

2 limes, juice of

1 teaspoon sesame oil

2 tablespoon peanut oil

To garnish

2 tablespoon peanuts, chopped

2 green onions, sliced thinly

2 tablespoon fried onions

Method

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 250°C 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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