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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

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    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.