- Dish Type Roast
- Occasion Entertaining
- Cut Pork Belly
- Serves 6
- Prep Time 20 mins
- Cook Time 1 hr 10 mins
Ingredients
- ¼ cup Kecap manis
- ¼ cup Sweet chilli sauce
- 2 tbsp Fish sauce
- 2 tsp Finely grated fresh ginger
- 2 Cloves garlic, crushed
- 1.2kg Piece boneless pork belly
- 1 tbsp Olive oil
- 1 tbsp Salt
- 2 cups Chicken stock
- ½ Large wombok, shredded
- 2 Carrots, shredded
- ¾ cup Coriander leaves
- ¾ cup Mint leaves
- 3 Spring onions (shallots), thinly sliced
- ⅓ cup Salted roasted peanuts, chopped
- 2 tbsp Lime juice
- 1 tbsp Sesame oil
Directions
Step 1
Preheat oven to 220°C. Combine the kecap manis, chilli sauce, fish sauce, ginger and garlic in a small bowl.
Step 2
Brush underneath of the pork with two-thirds of the sauce mixture. Place pork, rind-side up, in an oiled medium roasting pan. Wipe rind dry with paper towel. Rub with olive oil then rub with salt. Roast for 10 mins.
Step 3
Carefully pour stock into the pan, around the pork (the stock should not reach the height of the pork rind). Roast for another 15 mins. Reduce oven to 180˚C. Roast a further 45 mins or until pork is cooked through and crackle is crisp. Transfer pork to a plate. Cover loosely with foil and leave to rest for 10 mins.
Step 4
Meanwhile, combine the wombok, carrot, herbs, onion and nuts in a large bowl. To make the dressing, stir the lime juice and sesame oil into the remaining sauce mixture. Add two-thirds of the dressing to the salad and toss to combine. Slice pork thickly. Divide pork and Asian salad among serving plates. Drizzle pork with the remaining dressing.
TIP: To shred the carrots, peel the carrots lengthways into long thin ribbons using a vegetable peeler. Stack ribbons and shred using a sharp knife.