Quarter Steam + Heat
Serves 8 – 10
If the pork skin isn’t crispy, turn on the Fan Grill function. Place the pork on
the 3rd shelf and grill for 5-10 minutes or until the skin becomes crispy. The
skin will crisp up quite quickly, so watch carefully to ensure it does not burn.
1.5kg pork belly
2 tablespoons of salt
Lime wedges to serve
300ml of fish sauce
300ml of rice wine vinegar
100g of palm sugar
3 birds eye chillies, deseeded and finely sliced
6 cloves of garlic, minced
100ml of lime juice
3 green mangoes peeled, and cut into thin strips
2 carrots, cut into batons
2 Lebanese cucumbers, cut into batons
1 small daikon, cut into batons
250g bean shoots
¼ wombok (Chinese cabbage), finely sliced
2 sticks lemongrass, sliced as finely as possible
1 bunch Thai basil, torn
1 bunch mint, torn
2 shallots, peeled and finely sliced
Preheat the oven to 200°C on the Quarter Steam + Heat function.
Score the skin of the pork belly and season with salt.
Place on an oven tray and cook for 1 hour.
Meanwhile, make the dressing for the slaw by bringing the fish sauce, rice wine vinegar and palm sugar to a simmer on a cooktop, then set aside to cool.
When cool, add the chili, garlic and lime juice and mix thoroughly.
Add the dressing to the mango, carrot, cucumber and daikon and let stand for 5 minutes before mixing in the rest of the slaw ingredients.
Carve the pork and serve atop the coleslaw with fresh lime wedges.