1kg pork belly, skin taken off and trimmed 1 block of butter, cubed 200g caster sugar 100ml fish sauce 100ml soy sauce 2 kaffir lime leaves, finely chopped 1 clove finely diced garlic 2 tbsp oyster sauce 1 handful finely chopped coriander
For the salad, we recommend using mango, cucumber, tomato, spring onions and red pepper, chopped into whatever shapes you prefer. Combine the vegetables with Thai dressing and some mixed leaves, such as rocket, red chard and mizuna. Not many restaurants are lucky enough to be a stone’s throw away from an innercity farm and its great local produce. We often purchase whole pigs that were kept on the farm and use all parts of the animal to cook up this delicious dish amongst many others. Nose to Tail eating is a great way to promote the sustainability of our food and support local farming industries.
Place the belly on a wire rack in a roasting tray, pour 1 cup of water into the tray and cover tightly with tin foil. Put into the oven 180©c/360©F for 2.5 hours (or until tender). Leave to cool, take the belly out of the tray and put into fridge for a few hours.
Put the roasting tray with the juices on the hob. Place the butter in the tray to melt. Once melted, add the sugar and turn up the heat, stirring continuously until the sugar and butter are caramelised.
Once the mix is the colour of fudge, quickly add the fish sauce, soy sauce, lime leaves, garlic and oyster sauce and stir rapidly. Turn off the heat and leave to cool. Once cool, add the chopped coriander.
Now take your pork belly out of the fridge and cut into 1cm dices. Deep fry the pork belly until crispy & golden Pour the caramel sauce over the diced pork and coat thoroughly, then put the pork back into the oven to heat up.
Finally throw the warmed pork in with the salad and serve.