Herb Salad & Chilli Caramel Asian Style Pork Belly With Pineapple
4 Servings
Crispy honeycomb-scored pork belly slow-roasted in a fragrant soy, orange and spice glaze, served with a fresh herb and pineapple salad and a warm chilli caramel sauce.
60+Minutes
Pork Belly
1 to 1.5kg Moofish Boneless Pork Belly
1 tbsp vegetable oil
Salt, for the rind
Marinade
¼ cup reduced-salt soy sauce
½ cup water
½ cup orange juice
⅓ cup Chinese cooking wine
½ cup brown sugar
¼ cup honey
2 tsp sesame oil
3cm piece ginger, peeled and finely grated
2 garlic cloves, crushed
6 whole star anise
3 cinnamon sticks
Herb Salad
2 handfuls mixed lettuce
½ bunch mint leaves
1 bunch Thai basil (or regular basil)
½ bunch coriander
¼ fresh pineapple, diced
1 cup bean shoots
1 cup crispy noodles
Lime Dressing
Juice of 1 lime
2 tsp rice vinegar
2 tsp caster sugar
2 tsp sesame oil
1 tsp fish sauce
Chilli Caramel
½ cup caster sugar
Water (enough to cover the sugar)
1 long red chilli, split lengthways
2 whole star anise
1 cinnamon stick
2 tsp fish sauce
Recipe
1. Prepare the Marinade
In a large heavy-based roasting pan, combine the soy sauce, water, orange juice, Chinese cooking wine, brown sugar, honey, sesame oil, grated ginger, garlic, star anise, and cinnamon sticks.
2. Preheat the Oven
Preheat your oven to 220°C (or 200°C fan-forced).
3. Prepare the Pork Belly
Using a sharp knife, score the rind of the Moofish Boneless Pork Belly in a honeycomb pattern at 1cm intervals. Rub the rind with vegetable oil and season generously with salt.
4. Roast the Pork
Place the pork belly into the roasting pan, making sure the rind stays above the marinade and is not submerged. Roast for 40 minutes, or until the crackling is golden and crisp.
5. Finish Cooking
Carefully pour 1 cup of water into the roasting pan, avoiding the crackling. Return to the oven and roast for a further 30–35 minutes, or until the pork is tender and cooked through.
6. Rest the Pork
Transfer the pork belly to a chopping board, cover loosely with foil, and allow it to rest for 10 minutes before slicing.
7. Prepare the Herb Salad
Roughly chop the mint, Thai basil, and coriander. Toss together with the mixed lettuce, bean shoots, diced pineapple, and crispy noodles.
8. Make the Lime Dressing
Whisk together the lime juice, rice vinegar, caster sugar, sesame oil, and fish sauce until the sugar has dissolved. Dress the salad just before serving.
9. Make the Chilli Caramel
Place the caster sugar into a small saucepan and add enough water to just cover the sugar. Add the split chilli, star anise, and cinnamon stick. Bring to the boil, then reduce to a simmer.
Brush the inside of the saucepan with a wet pastry brush to prevent sugar crystals from forming. Once the syrup has reduced by about half and coats the back of a spoon, stir in the fish sauce. Simmer for another minute until the caramel reaches a smooth, pourable consistency. Strain and keep warm.
10. Serve
Slice the crispy Moofish Boneless Pork Belly and arrange on a serving platter alongside the herb salad. Drizzle generously with the warm chilli caramel and serve immediately.
