Okay Nick’s putting it out there, one of the tastiest salads he has ever made!! We teamed up with @kikkomanaustralia to bring you this epic pork belly salad with delicious cracklings throughout!! First get some cracklings going, then braise the pork in a flavoursome braising liquid with @kikkomanaustralia’s Gluten Free Soy Daufe and fragrant herbs. Finish it off by making a crunchy Vietnamese salad (that you’ll make time and time again)!
Vietnamese Pork Belly Salad
Prep time: 45 minutes
Cook time: 4 hours
Serves: 4 - 6 People
- Prep time: 45 minutes
- Cook time: 4 hours
- Total time: 4 hours 45 minutes
- Serves: 4 - 6 People
- 800 g Pork belly
- Olive oil
- 80 mL Kikkoman's soy sauce
- 3 cubes Palm sugar , (you can also use normal sugar, honey or leave out completely)
- 1 stick Lemon grass
- 1 3cm Piece of ginger
- 1 bunch Coriander , (stalks + leaves)
- 3 Lime
- 1 clove Garlic, approx
- 1 tsp Ginger, approx
- 1 tsp sesame oil, heaped
- 3 tbsp Fish sauce, approx
- 2 handfuls Mint, approx
- 2 handfuls Bean sprouts, approx
- 1 Wombok
- 1 Red capsicum , optional
- 1 Carrot
- 1 Cucumber
- 5 sprigs Spring onion, approx
- 2 handfuls Salted. peanuts, optional
Preheat the oven to max. (230C or above) on fan force.
Using a sharp knife make score lines on pork belly approx. 0.5cm apart.
Place scored pork into a roasting tin.
For the crackling, start by rubbing a generous amount of salt into the score marks then drizzle with olive oil.
Put pork belly into the oven for approx. 30 – 50 minutes, depending on when the pork has formed a nice crackling.
Once removed lower the oven to 150C.
For the flavouring, start by adding approx. 80mL of Kikkoman’s soy sauce to the dish.
Then add approx. 2 teaspoons of crushed palm sugar.
Roughly chop 1 stick of lemon grass (lengthwise) and a 1cm x 3cm piece of ginger (into chunks) and add them to the dish.
Chop the leaves and ends off a bunch of coriander (the leaves will be used for the salad) then place the stalks under the pork belly.
Next zest 1 lime into the liquid.
Now add some water to the dish to bring the braising liquid up to the level of the meat.
Place the pork belly back into the oven at 150C for approx. 2-3 hours.
Once removed put the pork belly aside to cool.
For the salad dressing, start by zesting and then squeezing the juice of 2 limes into a jar.
Next add to the jar a chopped clove of garlic, approx. 1 teaspoon of crushed palm sugar and approx. teaspoon. of grated ginger.
Place the lid on the jar and give it a good shake.
Once all the sugar has dissolved, add approx. 1 heaped teaspoon of sesame oil and approx. 3 tablespoons of fish sauce.
Give the jar another good shake.
For the salad, start by roughly chopping up about a handful of washed coriander and a handful of mint.
Add the coriander and mint to a bowl together with approx. 2 handfuls of bean shoots.
Next finely chop the top 1/3 of a washed wombok (approx. 1 handful) and add it to the bowl.
Now cut the cheeks of 1 red capsicum and then slice them lengthwise into thin strips.
Repeat step 23. for 1 carrot and 1 cucumber and then add the sliced vegetables to the bowl.
Add approx. 2 heaped tablespoons of finely chopped spring onions and about a handful of roughly chopped salted peanuts to the bowl.
Then pour the salad dressing over the salad and give it a good toss with your hands.
Now place the cooled pork belly onto a chopping board and begin slicing it (be quite aggressive so you get the chunks of crackling together with the meat).
Put approx. 2/3 of the sliced pork belly into the salad and give it another good mix.
To serve, place the salad on a large plate (you can also serve on individual plates).
Lay some of the remaining pieces of pork belly on top of the salad.
Finally scatter about a handful of roughly chopped peanuts and mint on top.