Sticky Pork Belly With Green Papaya Salad Chilli Lime Dressing Recipes

STICKY PORK BELLY WITH GREEN PAPAYA SALAD & CHILLI LIME DRESSING

Sticky pork belly with green papaya salad & chilli lime dressing image

Try this exotic salad of julienned papaya and carrots, topped with roast pork and drizzled with a sweet and sticky sauce

Provided by Jennifer Joyce

Time 2h

Number Of Ingredients 17

Ingredients

1kg pork belly , rind removed and chopped into 4cm cubes
200g soft light brown sugar
4 tbsp fish sauce
2 tbsp dark soy sauce
2 tbsp rice wine vinegar
5 star anise
2 tsp Chinese five-spice powder
1 medium green papaya (about 400g/14oz), peeled, halved and deseeded
4 garlic cloves , halved
2-3 small red bird's-eye chillies , sliced
1 large carrot , peeled and julienned
50g green beans , halved lengthways
2 tbsp grated palm sugar or soft light brown sugar
1 tbsp fish sauce
juice of 5 limes
6 cherry tomatoes , halved
3 tbsp roasted peanuts or cashews (see tip, below left), roughly chopped or crushed

Steps:

Heat oven to 180C/160C fan/gas 4. Place the pork in a roasting tin with the sugar, fish sauce, soy, vinegar, star anise, five-spice and 250ml water. Mix well, cover with foil and roast for 30 mins. Remove the foil, then turn up the heat to 220C/200C fan/gas 7. Cook for another 45 mins-1 hr, tossing the pork every 15 mins until tender. Remove the pork from the tin and keep warm. Tip the juices into a pan and reduce to a syrupy sauce.
While the pork is cooking, prepare the salad. Using a julienning tool or large box grater, shred the green papaya and set aside.
In a large pestle and mortar, or use the flat end of a rolling pin, pound the garlic and chilli for 1 min or until it is crushed, but still chunky. Add the papaya, carrot, and beans, and gently pound a little more. Add in the palm sugar, fish sauce, and lime juice, and pound again for 1 min. Mix well and taste to make sure it has enough fish sauce and sugar, it should be tangy, sweet and spicy. Add the tomatoes, sprinkle over the nuts and tip onto a serving dish or platter. Top with the warm pork, drizzle over the sauce and serve.

Nutrition Facts : Calories 571 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 42 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 3.9 milligram of sodium

ISAAN PAPAYA SALAD WITH FRIED PORK BELLY

Isaan Papaya Salad with Fried Pork Belly image

This is the style of papaya salad we make at home on our family rice farm in Isaan in northeastern Thailand. It's different from the Bangkok ''big city'' version: It's funkier and more pungent from the addition of fermented fish sauce and salted crab. Traditionally, the salad is eaten with grilled or fried meat. Here we pair it with pork belly; the crunch and tang of the salad cuts the heaviness of the pork and balances out the dish.

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 to 10 fresh Thai bird chiles, depending on taste
2 cloves garlic
1 teaspoon palm sugar
1/2 cup halved grape tomatoes
3 tablespoons fermented fish sauce
1 tablespoon fish sauce
2 tablespoons tamarind juice
2 slices lime
2 cups shredded young green papaya
1/4 cup shredded carrot
1/4 cup salted crab
1/4 cup fish sauce
1 teaspoon sugar
2 teaspoons ground black pepper
1 1/4 pounds pork belly, cut crossways into 1/2-inch-thick slices
2 1/2 cups tempura flour
Canola oil, for frying

Steps:

For the som tom (papaya salad): Combine the chiles, garlic and palm sugar in a large mortar and bash with a pestle until it forms a coarse paste, 2 to 5 minutes. (You can also combine the ingredients in a medium bowl and use gloved hands to break, shred and mash the ingredients together.) Add the tomatoes, fermented fish sauce, fish sauce, tamarind juice and limes and mix well. Add the papaya, carrot and salted crab and mix gently.
For the fried pork belly: Combine the fish sauce, sugar and pepper in a bowl and mix well. Add the pork and massage the ingredients into the meat. Refrigerate 15 to 30 minutes to marinate.
Place the tempura flour in a large bowl. Coat the pork belly in the flour and place on a sheet pan fitted with a cooling rack. Pour oil to the depth of 1 to 2 inches into a large heavy skillet and place over medium to low heat. When hot, gently place the pork belly in the skillet and cook until golden brown and crispy, 15 to 20 minutes.
Drain the pork briefly on a clean wire rack set over a sheet pan. Serve with the papaya salad.

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