Recipe courtesy of Psychologies Magazine (June 2012)
Serves : 2
The zestiness of the lime perfectly complements the crispy pork.
Preparation : 15 minutes
Total time : 1 hour 45 minutes
Get ahead : Fry the shallot in advance and drain on kitchen paper
1 x 600g piece belly pork
1 shallot, thinly sliced
2 tsp vegetable oil
250g spring greens
2 bird eye chillies, deseeded and finely chopped
1/2 tsp caster sugar
Juice of 1 lime
1 tblsp Soy sauce
1 tblsp Thai fish sauce
1 tblsp sesame oil
1 tblsp sesame seeds, toasted (optional)
Step One : Preheat the oven to 220oC / Fan 200oC / Gas Mark 7. Rub 1 tsp of salt into the skin of the pork belly. Roast in a shallow roasting tin for 30 minutes. Lower the oven temperature to 160oC / Fan 140oC / Gas Mark 3 and cook the pork for 1 hour, then turn the oven up to the initial temperature for the final 15 minutes.
Step Two : Meanwhile, fry the sliced shallot in the oil in a frying pan for 5-6 minutes or until it’s golden and crispy. Set aside on kitchen paper to drain.
Step Three : Towards the end of the cooking time for the pork, bring a pan of water with a steamer to the boil. Trim the spring greens, discarding any coarse ends of the stems, and shred the leaves.
Step Four : Mix half the chillies with the sugar, lime juice, soy sauce, fish sauce and sesame oil. Steam for the greens for 6-7 minutes or until tender, then toss with the chilli dressing and divide between two warm bowls.
Step Five : Slice the pork belly and serve on top of the greens. Sprinkle with the toasted sesame seeds, if using, the crispy shallot and the remaining chilli.