My Kitchen Rules: How to make Ash and Cassie’s crispy pork belly and green papaya salad recipe

Ash and Cassie’s crispy pork belly and green papaya salad recipe

Prep time: 1 hour

Cook time: 2 hours 20 mins

Serves: 4-6

Ingredients

• 1kg boneless pork belly, rind scored
• 2 tsp salt
• 2 tsp Chinese five spice
• 2 tbs rice wine vinegar

Peanut sauce

• 375ml coconut milk
• 140g crunchy peanut butter
• 1 tsp fish sauce
• 1 tbs sweet soy sauce (Kecap manis)
• 1 tbs brown sugar
• 1 tbs Thai red curry paste
• 2 tsp tamarind puree
• Pinch salt
• 1 garlic clove, crushed
• 1-2 tbs freshly squeezed lime juice
• 2 bird eye chillies, finely chopped

Salad Dressing

• 125ml lime juice
• 60ml fish sauce
• 55g brown sugar
• 4 garlic cloves, crushed
• 2 bird eye chillies, finely chopped

Green papaya salad

• ½ green papaya (approx. 500g), cut into julienne
• 2 carrots, cut into julienne
• 70g roasted peanuts
• 1 green apple, cut into julienne
• 8 cherry tomatoes, halved
• ½ cup coriander leaves

Method

1 Preheat oven to 220C.

2 Rub pork all over with salt, spice and vinegar. Place, rind side up, in a roasting pan.

3 Roast for 30 minutes. Reduce temperature to 160C. Roast for about a further 2 hours or until meat is tender and rind is crisp. Cut into pieces.

4 To make peanut sauce, place all ingredients in a processor. Process to form a smooth sauce.

5 To make salad dressing, place all ingredients in a jar. Shake until sugar dissolves.

6 To make salad, place all ingredients in a large bowl. Add enough of the dressing to lightly coat. Toss to combine.

7 Serve pork belly and salad with peanut sauce and any remaining salad dressing.