Name: A cheap and easy Crispy Pork Belly and Green Papaya Salad
Prep time: 60 min
Cook time: 140 min
Total time: 200 min
Ingredients: 1kg boneless pork belly, rind scored; 2 tsp salt; 2 tsp Chinese five spice; 2 tblsp rice wine vinegar; PEANUT SAUCE; 375ml coconut milk; 140g crunchy peanut butter; 1 tsp fish sauce; 1 tblsp sweet soy sauce (kecap manis); 1 tblsp brown sugar; 1 tblsp Thai red curry paste; 2 tsp tamarind puree; Pinch salt; 1 garlic clove, crushed; 1-2 tblsp freshly squeezed lime juice; 2 bird eye chilies, finely chopped; SALAD DRESSING; 125ml lime juice; 60ml fish sauce; 55g brown sugar; 4 garlic cloves, crushed; 2 bird eye chilies, finely chopped; GREEN PAPAYA SALAD; 1/2 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; 1/2 cup coriander leaves

A cheap and easy Crispy Pork Belly and Green Papaya Salad

Straight from the kitchen of My Kitchen Rules contestants Ash & Cassie.

A plate with crispy pork belly, salad with cherry tomatoes, and a small bowl of sauce.

Skip to Recipe

Prep

Cook

2H 20M

Total

3H 20M

Ingredients

1kg boneless pork belly, rind scored

2 tsp salt

2 tsp Chinese five spice

2 tblsp rice wine vinegar

PEANUT SAUCE

375ml coconut milk

140g crunchy peanut butter

1 tsp fish sauce

1 tblsp sweet soy sauce (kecap manis)

1 tblsp brown sugar

1 tblsp Thai red curry paste

2 tsp tamarind puree

Pinch salt

1 garlic clove, crushed

1-2 tblsp freshly squeezed lime juice

2 bird eye chilies, finely chopped

SALAD DRESSING

125ml lime juice

60ml fish sauce

55g brown sugar

4 garlic cloves, crushed

2 bird eye chilies, finely chopped

GREEN PAPAYA SALAD

1/2 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

1/2 cup coriander leaves

Method

Step 1

Preheat oven to 220C.

Step 2

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

Step 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.

Step 4

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

Step 5

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

Step 6

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

Step 7

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

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