Crisp pork belly salad with mint and coriander

Cooking Meat Crisp pork belly salad with mint and coriander

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

Lables: High protein Low carb Low kilojoule Low sugar Egg free Gluten free Lactose free Milk free Wheat free
  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.

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1kg piece boneless pork belly with skin, scored at 1cm intervals all over
2 tbsp fish sauce
2 tbsp lime juice
2 tsp 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
2 tbsp chopped salted peanuts

Adv

Autors
Preparation time
30
Cooking time
2:00
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Meat
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