Crispy Pork w/ Vietnamese Salad & Charred Roti

Aug 9

SERVES THREEPREP TIME: 15 MINSCOOK TIME: 45 MINS

FOR THE PORK

500G PIECE PORK BELLY

2 TBSP SALT

FOR THE SALAD

1/3 CUP GREEN CABBAGE, SLICED

1 CUP BEAN SPROUTS

TORN COS LETTUCE LEAVES

1 LEBANESE CUCUMBER, SLICED

1 CARROT, RIBBONED

1 AND A HALF MIXED HERBS- CHOPPED, I USED THAI BASIL, MINT & CORIANDER

FOR THE DRESSING

2 GARLIC CLOVES, MINCED

1/3 RED CHILLI, DE-SEEDED AND FINELY CHOPPED

1 LEMONGRASS STALK, TOUGH OUTER PARTS REMOVED, DICED

2 TSP FISH SAUCE

2 TSP TAMARI

JUICE OF 1 LIME

TO SERVE

ROTI BREAD PIECES, CHARRED

SHARP KNIVES

BAKING TRAY

GARLIC MINCER

MEDIUM FRY PAN

PREHEAT OVEN TO 200 DEGREES CELSIUS. SCORE PORK DIAGONALLY AT 3CM WIDTH. CRACK 2 TBSP SALT OVER PORK AND RUB ALL OVER SKIN, MASSAGING THROUGH SCORES. ROAST FOR 45-50 MINS OR UNTIL SKIN IS CRISPY AND GOLDEN
PREPARE DRESSING INGREDIENTS, STIRRING TOGETHER IN A SMALL RAMEKIN
AFTER PREPARING SALAD INGREDIENTS AND PLACING IN A LARGE SALAD BOWL, POUR DRESSING OVER SALAD AND TOSS TOGETHER
WHEN YOU REMOVE THE PORK FROM THE OVEN AFTER 45-50 MINS, LET REST FOR 5-10 MINS BEFORE SLICING. CHAR ROTI IN A FRY PAN AND SLICE PORK LONGWAYS AROUND 4CM THICK
DIVIDE SALAD BETWEEN BOWLS, TOP WITH PIECE OF ROTI AND SERVE WITH ROTI - ENJOY !

Pork Dumplings