AUSTRALIA SPECIAL

THAI CRISPY PORK SALAD
Slow cooked pork belly with crackled skin, Wombok, sweet chili sauce, shallots, fish sauce, Coriander, carrot ribbons, bean sprouts and fresh green chili

PORK BELLY
1 x pork belly
Salt
Table spoon x veg stock powder
1/4 bunch mint
1/4 bunch thyme
1/4 bunch coriander
1 x onion ( quartered )
2 x carrots
2 x red chilli

Water to cover pork - 90•c 5 hours
Remove from the liquid season with salt (not shy) and place back in oven at 210•c for 20 minutes to get crackling.

DRESSING
500 ml Fish sauce
250 ml Sweet chilli sauce
100 ml Sesame oil
250 g Brown sugar
100ml Lime juice

Dissolve sugar in fish sauce then mix rest of ingredients together

SALAD

200g x Shredded Wombok
100g x Shredded red cabbage
100g x Finely sliced onion
1/2 a carrot x Carrot ribbons ( with peeler )
2 x Thinly chopped shallots
1/4 x Thinly sliced red chilli
1/4 bunch x Picked coriander
1/2 x Lime wedge
200g x cubed cooked belly pork
100 x ml dressing

Present as shown.