Ingredients
Ginger beer pork belly
Salad
Method
1.Preheat the oven to 160°C.
2.Pour ginger beer into a medium roasting dish and add the onion, star anise, cinnamon stick and pork belly, fat side up (it should be submerged). Cover with foil and cook for 2½ hours.
3.Remove from oven and strain off 1 cup cooking liquid into a small pan. Add char siu sauce to pan and simmer for 3-4 minutes to make a glossy glaze.
4.Discard any remaining liquid, onion and spices from dish. Cut pork into strips or cubes, return to roasting dish and brush generously with glaze. Turn oven to 180°C and cook pork for 15 minutes or until caramelised and bubbling.
5.For the salad, layer the greens, pawpaw, and mint in a large serving bowl then scatter over coconut and peanuts. Combine sesame oil, lime juice, zest and chilli sauce in a jar and shake well. Drizzle over the salad at the last minute.
6.Serve the caramelised pork with the salad, drained, marinated onions and a lime wedge for squeezing.
Note
- Char siu sauce is a Chinese barbecue sauce available at supermarkets. Most varieties contain gluten. To make gluten-free, replace with gluten-free char siu sauce, hoisin sauce or honey soy marinade – the brand Ayam makes gluten-free versions of these, just check the packaging.