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



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.


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


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


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.


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


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