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Recipes

    Ingredients

    For the pork

    • 1kg pork belly, rind removed and sliced into 2cm cubes
    • ½ cup water
    • 1 cup coconut vinegar (or rice wine vinegar)
    • ½ cup dark soy sauce
    • ½ cup light soy sauce
    • 1 whole head of garlic, finely chopped   
    • 1 tsp cracked pepper
    • 3 bay leaves
    • 3 star anise
    • 1 tbsp coconut oil

    For the salad

    •  2 green mangos (under ripe), peeled and finely sliced or grated
    • Large handful of coriander, roughly chopped
    • 2 spring onions, sliced
    • 1 long red chilli, finely chopped
    • 2 tbsp fish sauce
    • 1 tbsp brown sugar,
    • Juice of 1 lime

    To serve

    • Lots of steamed white rice
    Directions
    • Put the pork and all the marinade ingredients into a large bowl, mix to combine and leave to marinate in the fridge for at least half an hour (best overnight)
    • Meanwhile, combine all the salad ingredients into a large bowl and mix well until all the sugar has dissolved and fish sauce and lime is well distributed. Set aside.
    • In a large saucepan, heat the coconut oil. Drain the marinade from the pork (reserving the marinade liquid) and fry the pork in the oil on high heat for 5 mins.
    • Pour in the marinade, turn the heat right down to low and simmer for 30 mins till marinade has reduced by half and pork belly is tender.
    • Serve with lots of steamed white rice.



    Cooking Time: <1 hr
    Dish Type:
    Occasion:
    Special Diets: None
    Cuisine:
    Kids Friendly: Probably not