Crispy Pork Salad

Ben O'Donoghue

Ingredients:

  • 1kg Pork belly all bones removed
  • Light soy sauce
  • 1 tbsp Coconut oil
  • 1lt vegetable oil
  • ¼ cup Fried shallots (available for Asian stores)
  • Sliced fresh red chilies

Caramel

  • 100gm Palm sugar
  • 50ml Fish sauce
  • 50ml Oyster sauce

Paste

  • 3 coriander roots
  • Salt
  • 4 garlic cloves
  • 1tsp white peppercorns
  • 1 star anise, roasted and ground

Cucumber salad

  • Cucumber
  • Red onion
  • ½ bunch Mint leaves picked
  • 1 Coriander leaves picked

Dressing

  • 1 garlic clove
  • Pinch of Salt
  • 2 birds eyes chillies
  • 1.5 Tbsp lime juice
  • 1Tbsp fish sauce
  • Pinch of white sugar

Method:

  1. Rub pork belly in soy sauce, cover and marinate overnight
  2. Steam pork belly for 1 hour until soft in a bamboo steamer. Cut into small squares around 3cm by 3cm.
  3. Make your paste by combining everything in a food processor and blend until a paste is formed. Add a little water if it’s too dry to blend. Set aside.
  4. Make caramel by melting Palm sugar with a little water. Bring to the boil and dissolve the sugar and cook for about 5 minutes then remove from the heat and add oyster and fish sauces. Set aside.
  5. Make dressing by blending in a food processor or jug blender and set aside.
  6. Cut cucumber length ways and remove seeds. Cut into thin slices on an angle. Peel and slice red onion as fine as you can. Make a salad with the herbs, cucumber, onions and dressing and arrange ½ on a plate/platter.
  7. In a wok heat the vegetable oil Deep fry pork squares until crispy, then drain well on paper towel.
  8. In a nonstick pan heat some oil/coconut oil and fry off paste until fragrant. Add the caramel to this and bring to the boil then place the pork in, the pork only needs to be coated as if it stays in the caramel too long it will lose its crispness.
  9. Scatter the pork over the salad and then the remaining salad over the pork sprinkle with fried shallots and sliced chilli.

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