500 g local pork belly
1 L water
50 g salt
10 ml sugarcane vinegar
Dry Rub Seasoning (combine together in a bowl):
2 g chinese five spice
2 g ground cinnamon
2 g ground garlic
2 g ground ginger
3 g salt
2 g ground white pepper
Salad (combine all in a bowl):
20 g beanspouts
20 g red cabbage, julienned, then dunked in ice water, drained
20 g green cabbage, julienned, then dunked in ice water, drained
2 stalks coriander, roughly chopped
2 g mint, roughly chopped
10 g red capsicum strips
Half a lime for garnish
Coriander leaves for garnish
Salad Dressing:
2 g Szechuan pepper, dry roasted, then ground with mortar & pestle
Juice of 1 tangelo (or orange)
1 tsp Dijon mustard
100 ml vegetable oil
1 clove finely diced garlic
5 ml sugarcane vinegar
Pinch of sugar
Salt & pepper to taste
Pre heat oven to 250C
Slice pork belly into 3cm wide strips, using sharp knife, score the skin diagonally in both directions.
Add 50g salt to water and bring to boil, add pork belly strips and cook on high for 2 minutes. Remove from water and pat dry with paper towel.
Rub 1 teaspoon of salt and 10 ml vinegar into the skin side of the pork, ensuring pork is completely covered. Then flip strips over and firmly massage the dry rub mixture into the fleshy side.
Place strips on oven rack and cook in pre-heated oven for 20 mins, then reduce heat to 180C for a further 20 mins. Remove from oven when crispy.
Make salad dressing by combining Szechuan pepper, Dijon, tangelo juice, garlic, vinegar, sugar, salt and pepper in a metal bowl, then slowly pour the oil in the centre of the bowl while whisking briskly to incorporate all ingredients together, pour dressing into salad mixture and lightly toss.
Cut pork belly into bite size pieces and arrange with salad on a platter. Garnish with lime and coriander.
Recipe provided by Mr Soy Boy
