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

My Kitchen Rules
The Nightly
My Kitchen Rules: Ash and Cassie of South Australia's pork belly and papaya salad
My Kitchen Rules: Ash and Cassie of South Australia's pork belly and papaya salad Credit: supplied

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

Prep time: 1 hour

Cook time: 2 hours 20 mins

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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
My Kitchen Rules, South Australia's Ash and Cassie.
My Kitchen Rules, South Australia's Ash and Cassie. Credit: MKR/Supplied

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.

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