Name: Crisp pork belly salad with mint and coriander
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 1
Cuisine: asian
Ingredients: 1kg piece boneless pork belly with skin, scored at 1cm intervals all over (see Notes); 48.80 gm fish sauce; 42.00 gm lime juice; 10.00 gm caster sugar; 3 spring onions, thinly sliced; 1 small Lebanese cucumber, stripe-peeled, thinly sliced; 1 long red chilli, seeds removed, finely chopped; 62.50 ml mint leaves; 62.50 ml coriander leaves; 62.50 ml Thai basil leaves (see Notes); 40.00 ml chopped salted peanuts

Crisp pork belly salad with mint and coriander

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Prep Time:
30 minutes

Cook Time:
120 minutes

Total Time:
150 minutes

Crispy pork belly paired with zesty Thai salad bursting with fresh herbs.

Ingredients:

1kg piece boneless pork belly with skin, scored at 1cm intervals all over (see Notes)
48.80 gm fish sauce
10.00 gm caster sugar
3 spring onions, thinly sliced
1 small Lebanese cucumber, stripe-peeled, thinly sliced
1 long red chilli, seeds removed, finely chopped
62.50 ml mint leaves
62.50 ml coriander leaves
62.50 ml Thai basil leaves (see Notes)
40.00 ml chopped salted peanuts

Instructions:

Preheat your oven to 200C.
Pat the pork skin dry with paper towel, then generously massage 1 teaspoon of sea salt all over. Arrange skin-side up on a rack in a deep roasting pan and add boiling water to come just below the rack. Roast for 2 hours, replenishing water if needed, until the skin is crispy and the pork is tender. Let it cool before cutting the pork belly into bite-sized pieces.
Combine fish sauce, lime juice, and sugar in a large bowl, whisk until sugar dissolves. Add pork, spring onion, cucumber, chili, and herbs to the dressing bowl, gently toss everything together.
Distribute the salad onto individual plates, sprinkle generously with peanuts, and serve.

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