Name: Crispy pork belly and wombok salad
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: Crispy pork belly; 1 kilogram piece pork belly, skinned and bones removed; 1 litre water or chicken stock; 1/2 cup white vinegar; 1/2 cup brown sugar; 1/4 cup fish sauce; 1 clove garlic, bruised; 1 teaspoon white peppercorns; 1 teaspoon chinese 5-spice; 1 stick lemon grass, bruised; Wombok salad; 1/2 large wombok or chinese cabbage, shredded finely; 3 carrots, peeled; 1 green capsicum, sliced thinly; 8 radishes, sliced thinly; 2 cup bean sprouts, picked; 1 lebanese cucumber, halved, seeded, thinly sliced; 1 cup mint leaves, chopped coarsely; 1 cup coriander leaves, chopped coarsely; Dressing; 2 long red chillies, chopped finely; 1 tablespoon fish sauce; 2 tablespoon brown sugar; 2 limes, juice of; 1 teaspoon sesame oil; 2 tablespoon peanut oil; To garnish; 2 tablespoon peanuts, chopped; 2 green onions, sliced thinly; 2 tablespoon fried onions

Ingredients

Crispy pork belly

1 kilogram piece pork belly, skinned and bones removed

1 litre water or chicken stock

1/2 cup white vinegar

1/2 cup brown sugar

1/4 cup fish sauce

1 clove garlic, bruised

1 teaspoon white peppercorns

1 teaspoon chinese 5-spice

1 stick lemon grass, bruised

Wombok salad

1/2 large wombok or chinese cabbage, shredded finely

3 carrots, peeled

1 green capsicum, sliced thinly

8 radishes, sliced thinly

2 cup bean sprouts, picked

1 lebanese cucumber, halved, seeded, thinly sliced

1 cup mint leaves, chopped coarsely

1 cup coriander leaves, chopped coarsely

Dressing

2 long red chillies, chopped finely

1 tablespoon fish sauce

2 tablespoon brown sugar

2 limes, juice of

1 teaspoon sesame oil

2 tablespoon peanut oil

To garnish

2 tablespoon peanuts, chopped

2 green onions, sliced thinly

2 tablespoon fried onions

Method

1.Combine pork, water, vinegar, sugar, fish sauce, garlic, peppercorns, 5-spice and lemon grass in a saucepan just large enough to hold all the ingredients. Bring to the boil; reduce heat and simmer 30 minutes. Cool completely.

2.Preheat oven to 250°C or as hot as it will go.

3.Combine all salad ingredients in a large bowl and set aside.

4.Combine all dressing ingredients in a medium jug.

5.Slice cooled pork in half lengthways before cutting into very thin strips across the grain (not more than 3mm thick). Place pork in a single layer on large baking trays and cook in preheated oven 15-20 minutes or until browned and crisp; drain on absorbent paper.

6.To serve, add dressing and warm pork to the salad and toss well to combine.

7.Scatter with peanuts, green onions and fried onions as desired. Serve immediately.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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