Jessica Nguyen's Vietnamese Pork and Prawn Salad

Ingredients

• 200g of pork belly
• 400g or 8 prawns, raw with shells on
• 1 carrot, peeled and julienned or grated
• 1 stick of celery, thinly sliced
• 1 cucumber, finely sliced
• 1 handful of herbs: coriander, mint, vietnamese mint. Shiso leaves.
• 1/2 cup of bean sprouts
• 1 red onion
• 1 packet of prawn crackers
• 1 packet of black sesame rice paper
• ⅓ cup of peanuts, roasted
• 1 tablespoon of palm sugar
• 2 cloves of garlic finely chopped
• 1 tablespoon of fish sauce
• 2 lemons or limes
• 1 tablespoon of water
• 1 red chilli finely chopped