1.2 kg pork belly (see notes)
1 Tbsp sea salt
1 Tbsp extra virgin olive oil
1 green apple, cut into thin matchsticks
2 cups finely shredded cabbage
½ cup mint leaves, roughly torn
½ cup coriander leaves
1 long red chilli, deseeded, finely chopped
3 tsp fish sauce
2 Tbsp lime juice
2 tsp caster sugar
First up, you need to prepare the pork belly…this is a crucial step to achieve crispy crackling. Pat dry your pork belly with paper towel. Take a very sharp knife (a sharp utility or stanley knife works well) and cut lines across the pork skin about 1 cm apart. You want to cut through the skin and but only a couple of millimeters into the fat underneath. Now rub the skin with salt and olive oil, making sure to rub salt into the cuts. Sit your pork belly on a baking tray and chill in the fridge (uncovered) for at least 2 hours (overnight is even better).
Preheat oven to 220°C.
Pop your salted pork belly into the hot oven for 15 minutes. Then turn the oven down to 200°C and roast for 1 hour, by which time the pork belly skin should have magically turned to crispy crackling.
While your pork is cooking, slice and dice all the ingredients for your apple cabbage salad but don’t toss them together until you’re ready to serve. Keep your apple soaking in water and a dash of lime juice to keep from browning. Make your salad dressing by whisking together the fish sauce, lime juice and caster sugar.
Once the pork is cooked, let it rest while you toss together your salad ingredients. Then divide pork into 6 portions and serve with apple cabbage salad.
It’s important to buy the best quality pork you can for this dish. I always look out for pork cuts from a breed of pig called ‘Berkshire’. It’s also important to look for pork belly that has a good layer of meat and only a thin layer of fat.
http://marionskitchen.com.au/crispy-cra ... age-salad/
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