Name: Twice-cooked sticky pork belly salad
Prep time: 26 min
Cook time: 190 min
Total time: 216 min
Yield: 4
Ingredients: Salad; 1/4 chinese cabbage, finely sliced; 1 cup trimmed bean sprouts; 1 bunch baby radishes, trimmed, finely sliced; 1 bunch coriander, leaves picked; 1/2 bunch mint, leaves picked; 1 kilogram piece boneless pork belly; basic master stock, entire quantity; vegetable oil, for deep-frying; 2 tablespoon brown sugar; lime wedges, to serve

Ingredients

Salad

1/4 chinese cabbage, finely sliced

1 cup trimmed bean sprouts

1 bunch baby radishes, trimmed, finely sliced

1 bunch coriander, leaves picked

1/2 bunch mint, leaves picked

1 kilogram piece boneless pork belly

basic master stock, entire quantity

vegetable oil, for deep-frying

2 tablespoon brown sugar

lime wedges, to serve

Method

1.In a heavy-based saucepan, cover pork with stock. Simmer gently, covered with a cartouche, 2-3 hours, until pork is tender.

2.Remove pork, then strain and reserve master stock. Pat pork dry with paper towel.

3.Cut pork into 25cm cubes. In a wok or deep-frying pan, heat oil on high until surface shimmers. Deep-fry pork in 2 batches, 2-3 minutes each, until golden brown and crisp. Drain on paper towel.

4.Add sugar and 1 cup reserved stock to wok. Simmer, stirring, 3-4 minutes, until reduced by half. Return pork to wok, toss.

5.To make salad: In a bowl, toss all ingredients together. Place pork on salad and drizzle extra sauce over. Serve hot with lime wedges.

If you have time, place the poached pork, uncovered, in the fridge overnight. It will dry out the skin for a crisper result.
Note

Woman's Weekly Food

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Ingredients

Method

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