Pork Comforting Main Asian

Crisp pork belly salad with mint and coriander

Name: Crisp pork belly salad with mint and coriander
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4
Cuisine: /asian
Ingredients: 1kg piece boneless pork belly with skin, scored at 1cm intervals all over (see Notes); 2 tablespoons fish sauce; 2 tablespoons lime juice; 2 teaspoons caster sugar; 3 spring onions, thinly sliced; 1 small Lebanese cucumber, stripe-peeled, thinly sliced; 1 long red chilli, seeds removed, finely chopped; 1/4 cup mint leaves; 1/4 cup coriander leaves; 1/4 cup Thai basil leaves (see Notes); 2 tablespoons chopped salted peanuts

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Crisp pork belly salad with mint and coriander

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by Jill Dupleix

Food writer

Oct 03, 2015

Lighten up crispy-skinned pork belly by serving with a Thai salad, tangy with lime and lush with herbs.

1kg piece boneless pork belly with skin, scored at 1cm intervals all over (see Notes)
2 tablespoons fish sauce
2 tablespoons lime juice
2 teaspoons caster sugar
3 spring onions, thinly sliced
1 small Lebanese cucumber, stripe-peeled, thinly sliced
1 long red chilli, seeds removed, finely chopped
1/4 cup mint leaves
1/4 cup coriander leaves
1/4 cup Thai basil leaves (see Notes)
2 tablespoons chopped salted peanuts

Method

1.

Preheat the oven to 200C.
2.

Wipe the pork skin dry with paper towel, then rub well all over with 1 teaspoon sea salt. Place skin-side up on a rack in a deep roasting pan, then pour in enough boiling water to come just below the rack. Roast for 2 hours, topping up the water as necessary, until the skin is crisp and the pork is tender. Allow to cool. Cut the pork belly into bite-sized pieces.
3.

Meanwhile, combine the fish sauce, lime juice and sugar in a large bowl, whisking to dissolve the sugar. Add the pork, spring onion, cucumber, chilli and herbs to the bowl of dressing and gently toss to combine.
4.

Divide the salad among plates then scatter with peanuts and serve.