Vietnamese Pork Belly Salad

Prep time: 45 minutes

Cook time: 4 hours

Serves: 4 - 6 People

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)!

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Vietnamese Pork Belly Salad

  • 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.

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