Thai Pork Belly Salad
3 tablespoons fish sauce.
Thai pork belly salad. The rich melt in your mouth pork belly tastes both salty and sweet with a hit of spice from black pepper. Present your pork belly atop crunchy greens and toasted cashews that have been dressed in chili lime maple syrup and fish sauce. Add the dressing and toss until well combined. 1 pound pork belly sliced into 4 pieces.
To serve place the pork on a plate coat with the sauce and garnish with your lovely crisp salad. 3 tablespoons freshly squeezed lime juice. 12 small red onion thinly sliced lengthwise 23 cup 14 cup fresh lime juice from 2 limes 2 tablespoons fish sauce such as nam pla. Place one or two slices of pork onto your chosen bun then top with a generous helping of mango salad green onion and sesame seeds for garnish.
News spicy thai longbean salad with fried pork belly. 1 clove garlic thinly sliced. 2 red thai chiles chopped. 3 tablespoons palm sugar or packed dark brown sugar.
These pork belly sliders with thai mango salad were delicious. Place the pork belly portions on a tray lined with baking paper and bake for 10 minutes at 1800c. 2 small green mangos sliced into thin strips. Dip drizzle slather or brush the pork with the thickened sauce.
Add some water to a small roasting pan approximately 1cm place a rack in the pan then place the pork belly on top of the rack with skin facing up place the tray on the second shelf of the oven and cook the pork belly for 10 minutes. Kosher salt and freshly ground pepper. Ingredients 12 english hothouse cucumber halved lengthwise thinly sliced crosswise 1 shallot thinly sliced 2 red or green thai chiles with seeds thinly sliced divided 12 cup fresh lime juice divided kosher salt 3 tablespoons vegetable oil 6 garlic cloves thinly sliced 1 pound ground pork. 5l chicken stock 6 cloves of garlic 1 knob ginger 375ml kecap manis 375ml light soy 100ml oyster sauce 100ml hoi sin sauce shaoxing wine chinese cooking wine 5g sichuan pepper 1 stick of cassia bark 1 stick of cinnamon 3 star anise 100g palm sugar.
1 head napa cabbage about1 12 pounds halved lengthwise. Salt and freshly ground black pepper. Score the pork belly skin and rub in five spice powder and 2 teaspoons of salt all over the pork. In a large bowl combine the warm pork slices with the sliced shallots.
While the pork is baking heat up in a saucepan enough master stock to coat the pork. More from rumble up next. 2 tablespoons safflower oil. 1 pork belly skin off.
Recipe by weis head chef eddie townsend. Transfer to a serving plate with cabbage snake beans and mint.