Thermomix recipe: Scallop and Crispy Pork Belly Salad

Name: Thermomix recipe: Scallop and Crispy Pork Belly Salad
Total time: 90 min
Ingredients: 1 Piece boneless pork belly, Chose a piece slightly larger than your Air Fryer as it will shrink back a little.; 1 Litre boiling water; 2 Pinches pink salt flakes; 1 Tablespoon apple cider vinegar; 20 Grams Extra Virgin Olive Oil (EVOO); 1 cinnamon stick(s) broken in pieces; 2 star anise; 3 cloves garlic; 10 Grams fresh ginger; 2 fresh coriander or cilantro roots and stems (reserve leaves for salad); 30 Grams Extra Virgin Olive Oil (EVOO); 1/4 Teaspoon white pepper; 100 Grams palm sugar (not coconut sugar); 100 Grams liquid chicken stock; 1/2 Tablespoon fish sauce; 1 Batch Green Nahm Jihm; 1 red cabbage, sliced thinly; 1 Chinese cabbage, sliced thinly; 1 red onion sliced thinly; 4 makrut (kaffir) lime leaves leaves, julienned, stalk removed; 2 spring onions, sliced thinly; 2 red chilli sliced thinly; fresh coriander or cilantro leaves; 12 sea scallops, roe off; 1 Pinch pink salt flakes; Extra Virgin Olive Oil (EVOO) as needed for frying; 2 Tablespoons Crispy Fried Shallots; 1 Tablespoon black sesame seeds; fresh coriander or cilantro leaves (reserved from bunch above); 1 red chilli thinly sliced

tenina.com

This amazing dish should really have been in The Weekend Table, but we invented this after that book had gone to print. It is SO good. I crave it!

Keywords

scallop
pork belly
air fryer
salt
pink salt flakes
murray river salt
main dish
recipe
tenina
spicy
asian food
thermomix

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Ingredients

1 Piece boneless pork belly, Chose a piece slightly larger than your Air Fryer as it will shrink back a little.
1 Litre boiling water
2 Pinches pink salt flakes
1 Tablespoon apple cider vinegar
20 Grams Extra Virgin Olive Oil (EVOO)
1 cinnamon stick(s) broken in pieces
2 star anise
3 cloves garlic
10 Grams fresh ginger
2 fresh coriander or cilantro roots and stems (reserve leaves for salad)
30 Grams Extra Virgin Olive Oil (EVOO)
1/4 Teaspoon white pepper
100 Grams palm sugar (not coconut sugar)
100 Grams liquid chicken stock
1/2 Tablespoon fish sauce
1 Batch Green Nahm Jihm
1 red cabbage, sliced thinly
1 Chinese cabbage, sliced thinly
1 red onion sliced thinly
4 makrut (kaffir) lime leaves leaves, julienned, stalk removed
2 spring onions, sliced thinly
2 red chilli sliced thinly
fresh coriander or cilantro leaves
12 sea scallops, roe off
1 Pinch pink salt flakes
Extra Virgin Olive Oil (EVOO) as needed for frying
2 Tablespoons Crispy Fried Shallots
1 Tablespoon black sesame seeds
fresh coriander or cilantro leaves (reserved from bunch above)
1 red chilli thinly sliced