Thai Pork Belly Salad
1 pork belly skin off
5L chicken stock, 6 cloves of garlic, 1 knob ginger, 375ml kecap manis, 375ml light soy, 100ml oyster sauce, 100ml hoi sin sauce, Shaoxing wine (Chinese cooking wine), 5g Sichuan pepper, 1 stick of cassia bark, 1 stick of cinnamon, 3 star anise, 100g palm sugar
1 long green chilli, 2 eshallots (green onions), 3 cloves of Australian garlic, Juice of two limes, 30ml sesame oil, 1tbsn fish sauce, 1tbsn palm sugar, 3 washed coriander roots
1/2 carrot, 1 small bunch coriander, 1/2 continental cucumber, 1 red capsicum, 1 tbsn sesame seeds, Nam jim dressing (see below)
Combine all ingredients into a large pot, bring to the boil and simmer for 30 minutes and allow to cool.
Place all ingredients into a blender and blitz until almost smooth.
Place your pork belly in a baking tray and just cover with the master stock – do not worry if some of the belly insists on peeking out.
Bring to the boil on the stove top then cover with foil and place into a preheated oven at 120°C for 1.5 hours or until tender. Remove from heat and allow to cool in liquid. Remove pork from liquid (remember to keep the liquid) and cut into matchbox sized shapes.
Slice the carrot and capsicum as finely as you dare. Peel and deseed the cucumber then slice on an angle. Combine all ingredients into a bowl picking the coriander leaves and dressing with the nam jim just before serving.
Place the pork belly portions on a tray lined with baking paper and bake for 10 minutes at 180°C.
While the pork is baking, heat up in a saucepan enough master stock to coat the pork. To serve, place the pork on a plate, coat with the sauce and garnish with your lovely crisp salad.
Recipe by Weis head chef Eddie Townsend