Pork salad
Ingredients
- 1 clove garlic
- ½ tbsp ginger
- ½ tbsp soy sauce
- ½ tbsp fish sauce
- 1 tsp lemongrass paste
- 1 tsp honey
- 2 large stripes of pork belly
- 2 tablespoons rice wine vinegar
- ¼ teaspoon castrated sugar
- ¼ teaspoon salt
- 1 carrot
- 3 radishes
- spring onions
- coriander
- basmati rice
Method
- Pickle the pork belly.
- Whisk together the garlic and ginger in a bowl with soy sauce, fish sauce, lemongrass paste and honey.
- Add the pork belly strips, making sure they are covered by the pickle.
- Set aside for at least 1 hour, better to leave overnight.
- Preheat the grill to its maximum temperature.
- To make the pickle, whip together the vinegar, sugar and salt into a small bowl then add the carrots and radishes.
- Line the grill pan with foil, placing on top rack.
- Place the pork on the rack and grill for 15 minutes, turning over halfway through.
Recipe by Dan Williams, originally featured on Prynhawn Da.
