Crispy Pork Belly, Asian Salad & Red Wine Caramel
Asian inspired crispy pork belly with fresh herbs and a topped with a delicious red wine caramel.
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Cooking tools:
- Mortar and pestle
- Instant-read thermometer
- Roasting pan
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Paper towel
- Plate
- Refrigerator
- Measuring cup
- Measuring spoon
Ingredients
- 300 350gm pork belly*
- 1 tablespoon fennel seeds
- 1 garlic clove
- Extra virgin olive oil
- Sea salt
- cracked pepper
- ¼ cup brown sugar
- 2 tablespoons red wine vinegar
- 80ml chicken stock
- ½ lime, juiced
- ¼ cup mint leaves
- ½ cup coriander (cilantro), torn
- ¼ cup shallots (scallions), thinly sliced, diagonally
- 1 red chilli, (1/2 finely diced, 1/2 finely sliced
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