My friend and talented artist Robyn came around last night and offered to make dinner, which was a first, as my kitchen is strictly out of bounds to everyone else. However I eventually gave in and she decided to make us a delicious tangy Asian salad laced with pulled pork, adorned with to die for crackling, that is a regular at her home in Melbourne. Also as I am working much harder with my photography and the need for props is growing, Robyn has a great eye for vintage kitchen utensils and treated me to the yarn and scissors you can see in the image. Thanks Robyn xxx This is a salad that will be made on lots of occasions from now on. Enjoy everyone the recipe is easy and delicious !
To Cook The Pork To Perfection
1.4kg Pork Belly scored and deboned Salted, and brought to room temperature ( I like to pour boiling water over the skin of the pork and dry thoroughly before salting as it opens up the scores and promotes better crackling)Preheat fan forced oven to 230C
Place salted pork in a baking dish, with a little bit of water ( do not wet the top of the pork), and place the pork on a top rack in the oven. Bake for approx 30mins, checking that the crackling is not burning
Reduce oven temperature to 140c, and slow roast for a further 1.5hrs. Crank oven back up to 230c, for 10-15mins to finish off the crackling
Remove from oven and rest for 10mins, before cutting the crackling off and chopping into bite sized pieces, and pulling the pork.
1/4 red cabbage shredded
1/4 white cabbage shredded
1 carrot, finely julienned
1 stick of celery, chopped
3 spring onions, chopped
Whole bunch of Thai basil, roughly chopped
Whole bunch of coriander, roughly chopped
Half a bunch of flat leaf parsley, roughly chopped
4 chilies, finely sliced (can be adjusted to suit your taste, we like a bit of punch)
300g bamboo shoots
1-2 packets of dried noodles
Nam Jim Dressing
6 long red chillies, seeded and chopped
2 cloves garlic
2 tbs chopped coriander leaves and stems
1 tbs grated palm sugar
1/2 cup lime juice
1/2 tbs fish sauce
Using a mortar and pestle pound the chillies, garlic and coriander root into a paste. Add the palm sugar and combine. Add the lime juice a little at a time until the ingredients are well incorporated, then add the fish sauce.
Mix all ingredients together, then add pulled pork, and mix the ‘nam jim’ dressing through.
Plate up, and place the bite size pieces of crackling and a few pieces of sliced red chili as a garnish.