Vietnamese pork belly
ames shared one of his favourite recipes for this delicious Asian-inspired pork belly dish. Remove the rind before cooking to allow the marinade to season the pork more intensely. The dish is served with rice cooked in half water, half coconut milk, but feel free to serve with plain boiled rice. Don’t skimp on the fresh herbs and lime juice, they are essential to the dish adding freshness and acidity.
Serves two for a filling, fragrant dinnerIngredients
500g Rose Cottage pork belly, rind removed
Six tablespoons Hoisin sauce
45ml/three tablespoons clear honey
45ml/three tablespoons rice vinegar
45ml/three tablespoons soy sauce
Three centimetre piece fresh ginger, peeled and gratedFor the salad
Half a cucumber, cut into ribbons using a vegetable peeler
A handful of radishes, washed and thinly sliced
Three spring onions, finely sliced
Fresh mint and coriander leaves, roughly chopped
Two tablespoons roasted salted peanuts, lightly smashed in a pestle and mortarFor the salad dressing
One small red chilli, finely chopped
One garlic clove, crushed or finely chopped
Juice of one lime
One and a half teaspoons coconut or light brown sugar
One tablespoon rice vinegarCoconut rice
Fragrant Thai rice cooked in half water and half coconut milk using the absorption method
• Put the meat in a large casserole dish. Mix the Hoisin sauce, honey, vinegar, soy and ginger, then pour over the pork and massage well. Leave to marinate in the fridge for at least four hours.
• Heat oven to 160˚C/140˚C fan/gas 3. Place the pork and its marinade in a snug roasting tin, lined with foil. Pour over 50ml water, cover with foil and roast for two hours, or until tender, basting halfway through. Take the pork out and increase oven temperature to 200˚C/180˚C fan/gas 6. Remove the foil and pour the sauce into a small pan. Bring the sauce to the boil and let it bubble until thick and syrupy. Brush some of the sauce all over the pork and pop back in the oven, uncovered, for 20 minutes until sticky and caramelised in places. Transfer to a chopping board, cover lightly with foil and leave to rest for 20 minutes. Prepare the rice.
• To prepare the salad, toss all the ingredients (except nuts) together in a bowl. To make the dressing, combine all the ingredients. Reheat the remaining sauce from the pork, adding a splash of water if it has become too thick. Toss the dressing through the salad and divide between two plates, then top with the smashed peanuts. Cut the pork into thick slices and arrange alongside the salad and rice. Drizzle over the remaining sauce and serve.Shirlee Posner