Prep time: 1 hour
Cook time: 2 hours and 20 minutes
Serves 4-6
Know the news with the 7NEWS app: Download today
Ingredients
1kg boneless pork belly, rind scored
2 tsp salt
2 tsp Chinese five spice
2 tbs rice wine vinegar
Peanut sauce
375ml coconut milk
140g crunchy peanut butter
1 tsp fish sauce
1 tbs sweet soy sauce (Kecap manis)
1 tbs brown sugar
1 tbs Thai red curry paste
2 tsp tamarind puree
Pinch salt
1 garlic clove, crushed
1-2 tbs freshly squeezed lime juice
2 bird eye chillies, finely chopped
Salad Dressing
125ml lime juice
60ml fish sauce
55g brown sugar
4 garlic cloves, crushed
2 bird eye chillies, finely chopped
Green papaya salad
½ green papaya (approx. 500g), cut into julienne
2 carrots, cut into julienne
70g roasted peanuts
1 green apple, cut into julienne
8 cherry tomatoes, halved
½ cup coriander leaves
Method
1. Preheat oven to 220C.
2. Rub pork all over with salt, spice and vinegar. Place, rind side up, in a roasting pan.
3. Roast for 30 minutes. Reduce temperature to 160C. Roast for about a further 2 hours or until meat is tender and rind is crisp. Cut into pieces.
4. To make peanut sauce, place all ingredients in a processor. Process to form a smooth sauce.
5. To make salad dressing, place all ingredients in a jar. Shake until sugar dissolves.
6. To make salad, place all ingredients in a large bowl. Add enough of the dressing to lightly coat. Toss to combine.
7. Serve pork belly and salad with peanut sauce and any remaining salad dressing.