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
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