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Thai-style pork belly with citrus and fennel salad recipe

The Kitchen
1400x919_Thai_Pork_Belly

Created by the Tesco Kitchen

Seema knew Ed Gamble would LOVE this pork belly recipe because of his hankering for scrumptious slow cooked meat dishes. But she challenged his tastebuds with this fun and different Thai-style version. The tangy grapefruit in the salad cuts through the crisp richness of the pork to make the most delicious and juicy mouthful, that left Ed going back for more and more.

See method
  • Serves 4
  • 20 mins to prep, 3 hrs to cook, plus overnight to cure the pork
  • 715 calories / serving

    Ingredients

    For the pork

    • 1 Tesco Finest Salt Aged Pork Belly Joint 700g
    • 4 tbsp fine salt
    • 1 tsp white distilled vinegar
    • 1 onion, roughly chopped
    • 4 cloves garlic, peeled and roughly chopped
    • 6cm piece of ginger, roughly sliced
    • 4 green chillies, slit through the middle
    • 150ml dry white wine
    • 4 tbsp fish sauce
    • 2 cinnamon sticks
    • 2 star anise

    For the salad dressing

    • 2 garlic cloves, peeled
    • 3 bird's eye chillies, stalks removed
    • 1 tsp light brown sugar
    • pinch sea salt flakes
    • 3 tbsp fish sauce
    • 1 tsp tamarind paste
    • 1 lime, juiced

    For the salad

    • 1 large fennel bulb, finely sliced
    • 1 large carrot, julienned
    • 2 shallots, peeled and finely sliced
    • 200g cherry tomatoes, halved
    • 1–2 grapefruits, segmented
    • 50g mixed fresh herbs (such as basil, mint, and coriander), leaves picked

    For the crispy rice topping

    • 50g uncooked rice
    • 25g peanuts, roughly chopped

    For the dipping sauce

    • ½ tsp light brown sugar
    • 1 lime, juiced
    • 1–2 tbsp fish sauce

    To serve

    • extra picked herbs
    • lime wedges
    • little gem lettuce, washed and leaves separated
    • jasmine rice

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    Each serving contains

    Energy
    2985kJ 715.0kcal
    36%
    Fat
    40g
    high57%
    Saturates
    14g
    high68%
    Salt
    10.7g
    high179%
    Sugars
    20g
    low23%

    of the Reference intake

    Carbohydrate 34.7gProtein 42.5gFibre 9.1g

    Method

    1. The day before, take the pork out of its packet, pat the skin dry, prick with a sharp knife. Brush with vinegar, sprinkle with a generous amount of salt then place on a tray and leave uncovered in the fridge until ready to cook.
    2. Preheat the oven to gas 1, 150ºC, 140°C fan. Place the onion, garlic, ginger, chillies, wine, fish sauce, cinnamon sticks and star anise in a baking dish only a little larger than the pork.
    3. Take the pork from the fridge and brush off any salt left on the skin. Then rest the pork belly on top of the vegetables, wine and spices. Roast in the oven for 2.5 hrs until tender but not crispy.
    4. Meanwhile, for the salad dressing, pound the garlic, chillies, sugar, and salt together in a pestle and mortar into a fine paste. Stir in the fish sauce, tamarind, and lime juice until well combined and transfer to a large bowl.
    5. Add the fennel, carrot, shallot, cherry tomatoes, segmented grapefruit and herb into the bowl with the dressing and toss gently just before serving.
    6. Toast the rice in a dry pan on low heat until golden. Transfer to a clean pestle and mortar and grind into a powder. Sprinkle half on the salad along with the chopped peanuts.
    7. After 2.5 hrs remove the pork and place onto a clean baking tray. Turn your oven up to the highest oven temperature and cook for 10–15 mins until the skin is nice and crispy. Check regularly to avoid burning.
    8. Strain the juices from the original roasting tray through a sieve into a bowl. Whisk in the 2 tbsp boiling water, sugar, lime juice, and fish sauce to make the dipping sauce.
    9. Slice the pork with a serrated knife along the crackling lines then slice width ways into 6cm slices. Transfer to a serving plate with more mixed herbs and lime wedges and sprinkle with the remaining toasted rice. Serve up with the rice, lettuce leaves and the citrus and fennel salad. To eat, grab a lettuce leaf, add some pork and salad, wrap up then dip in the sauce and eat.
        • For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
        • As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.