Twice-cooked sticky pork belly salad
If you have time, place the poached pork, uncovered, in the fridge overnight. It will dry out the skin for a crisper result. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- Salad
- 1/4 chinese cabbage, finely sliced
- 1 cup trimmed bean sprouts
- 1 bunch baby radishes, trimmed, finely sliced
- 1 bunch coriander, leaves picked
- 1/2 bunch mint, leaves picked
- 1 kilogram piece boneless pork belly
- basic master stock, entire quantity
- vegetable oil, for deep-frying
- 2 tablespoons brown sugar
- lime wedges, to serve
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