Get stuck in to this fruity, tangy pork salad recipe from Adam Cawood at First Coast
1. To make the Thai dressing, heat the sunflower oil in a frying pan or wok and add the shallots and garlic. Cook for 5 minutes, then add the fish sauce. Cook for a further 5 minutes, add the palm sugar and stir until dissolved.
2. Pour the lime juice into a food processor or blender and process or blend with the chopped chilli and ginger. Add this to the pan, then add the kaffir lime leaves and cook for a further 5 minutes. leave to cool to lukewarm, then add the chopped coriander and mint.
3. To make the sticky pork, season the meat with salt and pepper. Place it on a wire rack or trivet in a roasting tin to keep it off the bottom of the tray. Add 250ml water to the tin and cover tightly with aluminium foil. Bake in a preheated 180°C oven for 2½ hours. Remove from the oven, remove from the tin and leave to cool. When cool, refrigerate for a few hours.
4. Put the roasting tin with its juices on the stove top. Cut up the butter and place in the tray to melt. Once melted, add the sugar and increase the heat. Stir continuously until the sugar and butter start to turn brown. Once the mix is the colour of fudge, quickly add the fish sauce, soy sauce, lime leaves, chopped garlic and oyster sauce and stir rapidly. Remove from the heat and leave to cool. Once cool, add the chopped coriander.
5. Remove the pork belly from the refrigerator and cut it into 1cm cubes. Heat the oil in a large frying pan and fry the diced pork belly, stirring occasionally, until browned on all sides. Pour the caramel sauce over the diced pork and coat thoroughly, being careful not to break up the cubes of pork.
6. To make the salad, cut the mango, cucumber, tomato, spring onions and red pepper into whatever shapes you prefer.
7. To serve, return the caramel-coated pork to a preheated 200°C oven for 10 minutes to heat up. Once warm, combine all of the salad ingredients with the Thai dressing and some mixed leaves, such as rocket, red chard and mizuna. Finally, combine the warmed pork in with the ingredients and serve in large salad bowls.
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Recipe © courtesy of Adam Cawood at First Coast
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