Junk's Crispy Pork Belly with Green Papaya salad

Name: Junk's Crispy Pork Belly with Green Papaya salad
Prep time: 1 h 30 min
Cook time: 3 h 30 min
Total time: 5 h
Cuisine: Asian
Ingredients: 1/2kg Pork belly skin on boneless; 800ml Water; 100ml gluten free soy sauce; 100ml Chinese cooking wine; 60ml Rock sugar; 15ml Ginger sliced; 2cloves Peeled garlic; 1ea Spring onion; 1/2ea Orange; 1/2ea Cinnamon; 2ea Green cardamom pods; 1/2tbs Sichuan pepper corn; 1/3tbs Fennel seeds; 2ea Black peppercorn; 1ea Star anise; 10g Brown sugar; 50g Yellow curry paste; 20ml Canola oil; 300ml Coconut cream; 45g Palm sugar; 40g Fish sauce; 15ml Fresh lime juice; 100ml Water; ½ stalks Lemongrass bruised; 1ea Kaffir lime leaves; 1/2tsp Turmeric powder; 90g Caster sugar; 150ml Water; 150ml White vinegar; 75ml Fish sauce

8 steps

Prep:1h 30minCook:3h 30min

Updated at: Wed, 03 Jan 2024 05:21:27 GMT

Ingredients

4 servings

0.5kgPork belly

skin on, boneless

Dark Palm Caramel

200gDark palm sugar

1 eaStar anise

30mlfish sauce

15mlwater

20mllime juice

1 eaKaffir lime leaves

Green Papaya Salad

Instructions

Master Stock

Step 1

To create the master stock place all ingredients together in a large pot and bring to the boil. Set the master stock overnight and strain the following morning.

Yellow Curry Sauce

Step 2

To make the yellow curry sauce add oil and combine 1L coconut cream and curry paste to a large pot and cook for 10 minutes. Add kaffir lime, lemongrass and palm sugar and simmer until palm sugar has caramelised. Add remaining ingredients, bring to boil and then simmer for 10 minutes.

Nuoc Mam

Step 3

Bring water to the boil and then pour over remaining ingredients. Mix until fully dissolved through.

Dark Palm Caramel

Step 4

To create the dark palm caramel place all ingredients in a large pot and simmer until dissolved. Keep overnight and strain the following morning.

Green Papaya Salad

Step 5

Assemble all ingredients

Pre-Prepare

Step 6

Pre-prepare the master stock, yellow curry sauce, nuoc mam, dark palm caramel and green papaya salad. Cook the following evening to allow for resting of individual components.

Pork Belly

Step 7

Cook pork belly in master stock for 3hours in 160c oven and press overnight. Cut the pork cubes to 40g size. Following this dust the pork belly in potato starch and deep fry for 4 minutes

Plating

Step 8

Plate the pork belly and coat with dark palm caramel. Serve with 100ml or yellow curry sauce. Side the dish with a serve of green papaya salad dressed with 50ml of Nuoc Mam. Finish with crispy shallots and serve immediately.