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Crispy Pork Belly with Asian Salad & Chili Ginger Caramel Sauce Try this delicious Asian-fushion recipe from thefeedfeed.com INGREDIENTS METHOD Kitchen IQ Sous-Vide Pork Belly Remove meat from the bag, saving and putting aside the juices for making your jus, sauce or gravy. Preheat oven to 180°C and cook for approximately 45-50 minutes (check the timing depending on the size of product purchased). (Bidfood Code: 172801) Salad 1 cup of mint leaves 1 cup of coriander leaves 1 cup thai basil Half small head of chinese cabbage thinly sliced 2 green apples, sliced into thin matchsticks 2 spring onions, cut into 5cm pieces then finely sliced lengthways 1 red chilli, halved, deseeded and finely sliced While the pork is cooking, place the sugar, vinegar, star anise, ginger and chill in a small saucepan. Stir to dissolve the sugar and bring to the boil. Reduce the heat to a simmer and allow the sauce to cook for approximately 5 minutes. Add the chicken stock and reduce for another 10 minutes. Once the pork is close to done, add the fish sauce and lime and heat bring to a simmer until ready to serve. Remove the star anise, ginger and chill before serving. Place the salad ingredients in a bowl and gently toss with your hands. For the salad dressing, combine the lime, fish sauce and palm sugar. Remove the pork belly from the oven and allow to rest for 10-15 minutes. Cut the pork belly into 10cm squares and and serve on top of the salad, with a generous serve of caramel. Juice of 2 limes 1 tablespoon fish sauce 1/4 cup palm sugar Click here to place an order for home delivery