This succulent recipe by Nick Wendland will impress your guests at your next dinner party.
Fry pork belly cubes in batches (don’t overcrowd the wok) for four minutes, or until golden brown. Remove with a mesh strainer to a plate and set aside while you make the caramel.
For the caramel, combine palm sugar, oyster sauce and soy sauce in a saucepan with high sides over high heat. Stir to melt palm sugar and reduce by a third. Add pork belly to caramel sauce and stir to combine until pork belly cubes are sticky and caramelised.
For the sweet fish sauce, combine all ingredients in a medium saucepan over high heat, bring to the boil and simmer until the palm sugar has dissolved. Set aside to cool.
For the Thai salad, pick the leaves from all your herb bunches and discard the stalks. Place herb leaves and chive batons into a medium salad bowl and add kaffir lime leaves, chilli and sesame seeds. Drizzle with two tablespoons of sweet fish sauce and toss to dress.
To serve, place one piece of pork belly on a ceramic Chinese spoon and top with Thai salad.
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Note: Strain leftover sweet fish sauce into an airtight jar and store as a salad dressing for future.
Nick Wendland is chef of The Aarli - a restaurant and bar in Broome.
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