PORK BELLY WITH PICKLED MANGO SLAW
80 mins
8 people
A little more challenging
Ingredients
- 1.5kg pork belly
- 2 tablespoons of salt
- Lime wedges to serve
- 300ml of fish sauce
- 300ml of rice wine vinegar
- 100g of palm sugar
- 3 bird's eye chillies, deseeded and finely sliced
- 6 cloves of garlic, minced
- 100ml of lime juice
- 3 green mangos peeled, and cut into thin strips
- 2 carrots, cut into batons
- 2 Lebanese cucumbers, cut into batons
- 1 small daikon, cut into batons
- 250g bean shoots
- ¼ wombok (chinese cabbage), finely sliced
- 2 sticks lemongrass, sliced as finely as possible
- 1 bunch Thai basil, torn
- 1 bunch mint, torn
- 2 shallots, peeled and finely sliced
Procedure
- Preheat the oven to 200°C on the Quarter Steam + Heat function.
- Score the skin of the pork belly and season with salt.
- Place on an oven tray and cook for 1 hour.
- Meanwhile, make the dressing for the slaw by bringing the fish sauce, rice wine vinegar and palm sugar to a simmer on a cooktop then set aside to cool.
- When cool, add the chilli, garlic and lime juice and mix thoroughly.
- Add the dressing to the mango, carrot, cucumber and daikon and let stand for 5 minutes before mixing in the rest of the slaw ingredients.
- Carve the pork and serve with the coleslaw and fresh lime wedges.
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