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Thai Poached Pork Belly with Coriander Salad

Braise pork belly with aromatics, chill, slice, and pan-fry before glazing with a homemade spicy chilli jam and pickled vegetables.

DinnerSpicyFusionThaiPork Belly
Estimated Nutrition
Calories
1546.1
kcal / serving
6184.2 kcal total
Carbs
53.8g
per serving
215.1 g total
Fat
136.2g
per serving
544.8 g total
Protein
29.6g
per serving
118.5 g total
Cook Time
130
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Sugar
150
g
Caster Sugar
CondimentsSauces
110
ml
White Wine Vinegar
4
tbsp
Thai Fish Sauce
50
ml
Dark Soy Sauce
2
tbsp
Clear Honey
Dairy
1
knob
Butter
for frying
110
g
Crème Fraîche
Fruits
3
piece
Lime
juice and zest
Meat
1
kg
Pork Belly
boneless, skin scored
NutsSeeds
2
stick
Lemongrass
lightly bruised
0.5
head
Garlic
sliced horizontally
4
sprig
Coriander
preferably with root attached
2
piece
Lime Leaf
lightly bruised
1
tsp
Salt
to taste
4
sprig
Coriander
preferably root attached, chopped
2
clove
Garlic
peeled
3
tbsp
Coriander Leaf
2
tbsp
Mint Leaf
OilsFats
1
splash
Oil
for frying
40
ml
Sesame Oil
Vegetables
2
piece
Red Chilli
long, split lengthways
4
slice
Ginger
fresh
1
piece
White Turnip
peeled and thinly sliced
1
piece
Cucumber
thinly sliced
3
piece
Plum Tomato
roughly chopped
25
g
Ginger
fresh, chopped
2
piece
Shallot
small, roughly chopped
150
g
Watercress Leaves

Method

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