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
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 45 minutes
- Cook time: 4 hours
- Total time: 4 hours 45 minutes
- Serves: 4 - 6 People
Ingredients
- 800 g Pork belly
- Salt
- 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
Method
- 1)
Preheat the oven to max. (230C or above) on fan force.
- 2)
Using a sharp knife make score lines on pork belly approx. 0.5cm apart.
- 3)
Place scored pork into a roasting tin.
- 4)
For the crackling, start by rubbing a generous amount of salt into the score marks then drizzle with olive oil.
- 5)
Put pork belly into the oven for approx. 30 – 50 minutes, depending on when the pork has formed a nice crackling.
- 6)
Once removed lower the oven to 150C.
- 7)
For the flavouring, start by adding approx. 80mL of Kikkoman’s soy sauce to the dish.
- 8)
Then add approx. 2 teaspoons of crushed palm sugar.
- 9)
Roughly chop 1 stick of lemon grass (lengthwise) and a 1cm x 3cm piece of ginger (into chunks) and add them to the dish.
- 10)
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.
- 11)
Next zest 1 lime into the liquid.
- 12)
Now add some water to the dish to bring the braising liquid up to the level of the meat.
- 13)
Place the pork belly back into the oven at 150C for approx. 2-3 hours.
- 14)
Once removed put the pork belly aside to cool.
- 15)
For the salad dressing, start by zesting and then squeezing the juice of 2 limes into a jar.
- 16)
Next add to the jar a chopped clove of garlic, approx. 1 teaspoon of crushed palm sugar and approx. teaspoon. of grated ginger.
- 17)
Place the lid on the jar and give it a good shake.
- 18)
Once all the sugar has dissolved, add approx. 1 heaped teaspoon of sesame oil and approx. 3 tablespoons of fish sauce.
- 19)
Give the jar another good shake.
- 20)
For the salad, start by roughly chopping up about a handful of washed coriander and a handful of mint.
- 21)
Add the coriander and mint to a bowl together with approx. 2 handfuls of bean shoots.
- 22)
Next finely chop the top 1/3 of a washed wombok (approx. 1 handful) and add it to the bowl.
- 23)
Now cut the cheeks of 1 red capsicum and then slice them lengthwise into thin strips.
- 24)
Repeat step 23. for 1 carrot and 1 cucumber and then add the sliced vegetables to the bowl.
- 25)
Add approx. 2 heaped tablespoons of finely chopped spring onions and about a handful of roughly chopped salted peanuts to the bowl.
- 26)
Then pour the salad dressing over the salad and give it a good toss with your hands.
- 27)
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).
- 28)
Put approx. 2/3 of the sliced pork belly into the salad and give it another good mix.
- 29)
To serve, place the salad on a large plate (you can also serve on individual plates).
- 30)
Lay some of the remaining pieces of pork belly on top of the salad.
- 31)
Finally scatter about a handful of roughly chopped peanuts and mint on top.