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Grilled pork belly, lychee salad and chilli jam

Annam's Jerry Mai delivers full-flavoured Vietnamese fare in this sweet and spicy pork dish.
4
4H
20M
4H 20M

Annam’s Jerry Mai delivers full-flavoured Vietnamese fare in this sweet and spicy pork plate.

Ingredients

Grilled pork belly
Lychee salad
Chilli jam

Method

1.Marinate the pork belly with lemongrass and fish sauce for 1 hour. Add coconut cream and marinate for a further 3 hours.
2.For the chilli jam, place all the dry ingredients into a food processor and blend until smooth. Add the tamarind water, fish sauce, gula melaka and lemon juice and blend until a paste is formed. Remove the mixture from food processor and stir through the coconut cream. Chilli jam should have a rich and smoky aroma, and taste sweet, salty and sour.
3.Grill pork belly skin-side down on a BBQ over low heat, and continually turn, allowing for skin to crisp and render the fat out of the belly. When cooked (pork should be golden brown on all sides), brush meat with a little coconut cream then continue to cook for a further 2 minutes. Remove from the grill and rest for 5 minutes.
4.For the lychee salad, place all ingredients, apart from the dried chilli, into a large bowl. Slice the pork belly into thin strips before adding to the bowl, along with the chilli jam. Gently mix jam through the salad, ensuring all ingredients are coated. Serve in a bowl, with fried chilli crushed over the top.

Recipe presented by Australian Pork Stars

Notes

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