Crispy Pork Belly with Ribbon Salad

Khanh Ong

Ingredients:

1⁄2 kg Pork belly
2 tbsp Salt Flakes
3 tsp five spice powder

Ribbon Salad:

1 cucumber peeled into ribbon using a peeler
1 carrot peeled into ribbon using a peeler
4 radishes thinly sliced
1⁄4 cup of coriander
1⁄4 cup vietnamese mint
1⁄4 cup of mint
3 tbsp of nuoc mam dressing

To Serve:

hoisin sauce

Method:

To make the pork belly, score the skin of the pork
Rub scored skin with 1⁄2 tbsp of salt and leave to sweat in a fridge for 15 minutes then using a dry paper towel remove the moisture on the skin
Rub salt over the skin again
Rub spice mix onto the four sides and under each piece of pork leaving the skin.
Place in an oven at 180C for 40 – 50 minutes
Turn the heat up to 250C and cook for a further 10-15 minutes until skin is puffed

Ribbon Salad:

mix all the ingredients in a bowl

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