Crispy Pork Belly with Ribbon Salad
Khanh OngIngredients:
- 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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