SLOW ROAST BELLY PIECESWITH SHAVED CABBAGE ANDSESAME AND LIME DRESSING
Serves
4
Preparation
20
minutesCooking Time
1
hour30
minutesIngredients
1 kg 1 Borrowdale Pork Belly, boneless, rind on
250 g 250 chillies in soy bean oil
1/2 1/2 bunch mint
4 4 Tahitian limes, juice and zest
2 2 red chillies, chopped
50 ml 50 kecap manis (sweet soy)
2 2 fresh garlic cloves
5 5 coriander roots, washed
250 g 250 dark palm sugar, shaved
2 2 rice paper roll sheets
1/4 1/4 green cabbage
1 1 carrot
1/4 1/4 bunch green shallots
1/2 1/2 red onion
1/4 packet 1/4 crispy shallots
1 1 squeeze bottle of aioli
2 2 limes, juice and zest
1 1 knob of ginger
50 g 50 toasted white sesame seeds
Unhulled tahini, if desired
Method
- Preheat oven to 180°C, fan-forced. Cut pork belly into 3cm cubes, season and place on roasting tray, then place in oven for approximately 50 minutes.
- Make marinade by placing in blender, chillies in soy bean oil, mint, juice and zest of limes, red chillies, kepak manis (sweet soy), garlic and coriander roots, then add palm sugar shaved with a knife.
- Once pork has had initial cook in the oven, drizzle over some of the sauce to glaze pork pieces and place back in oven to ensure pork pieces are extra sticky. Keep remainder of sauce to enjoy with meal. This also makes a great stir-fry sauce for another night.
- Deep-fry rice paper wrapper sat 180°C, fan-forced. Drain on paper towel and reserve until serving to place under pork pieces with salad.
- For salad, with either a mandoline or a sharp knife, shave cabbage and julienne carrot, and fine slice shallots and red onion.
- Pour lime dressing of aioli, zest and juice of 2 limes, micro-planed knob of ginger, onto shaved vegetables and mix just prior to serving. For an extra sesame hit add sesame seeds or unhulled tahini.
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