Recipes

Marinated Pork belly and Coriander Salad

Ingredients Serves 2

  • 450g pork belly
  • 1 spring onion
  • 10g ginger
  • 5 cloves of garlic
  • 1 cinnamon stick
  • 2 star anise
  • 50ml dark soy sauce
  • 500ml water
  • 5 dried Thai chilies
  • 1tbsp brown sugar
  • 6 shiitake mushrooms

Radish Pickle

  • 5 radish
  • 1 lime juice

Coriander Salad

  • 50g coriander
  • 1tbsp chili powder
  • ½ tbsp fish sauce, vinegar, soy sauce
  • 1tbsp sugar

Method

1

To marinate, place the collar meat, chopped garlic, ginger, balsamic, honey, rosemary, lemon juice, olive oil, pepper into a bowl and mix it well. Cover the bowl with a wrap and leave it in the refrigerator for an hour.

2

Cut the red onion into wedge shape, for broccoli and pineapple cut them into bite size.

3

With asparagus, cut about 2cm of root area then cut them all into half.

4

Pour the olive oil on the pan that has been heated with med-fire. Cook collar meat 3-4mins each side. Grill pineapple on the same pan.

5

Heat another pan with mid-fire and pour olive oil to grill all the vegetables. Season them with salt and pepper.

6

To serve, place spinach on the bottom of the plate then grilled pork and all the grilled vegetables and pineapple on top.

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