Ingredients
Method
1.Preheat oven to 220°C. Rub pork all over with fine cooking salt. Place on a wire rack over a roasting pan and roast until golden, cooked through and skin has crackled (30-40 minutes); rest for 15 minutes. Remove crackling in one piece and roughly break into small pieces; set aside. Thinly slice meat lengthways into 5mm strips; slice each strip widthways into rough 5mm-thick batons.
2.Meanwhile, soak shrimp in boiling water (10 minutes); drain and finely chop. Heat 2 tsp oil in a small frying pan over medium-high heat. Add shrimp and peanuts, stir frequently, until golden (2 minutes). Transfer to a mortar and pestle and coarsely crush; set aside.
3.For salad, combine remaining 2 tsp oil, lime juice, sugar and fish sauce in a bowl. Add banana blossom, papaya, and herbs; season and toss to combine.
4.For tamarind hot sauce, combine ingredients in a jug. Heat a large frying pan over medium-high heat. Cook, pork slices, turning occasionally, until golden (3 minutes). Add tamarind hot sauce, cook, stirring occasionally, until sticky (3 minutes).
5.To serve, top betel leaves with salad and pork and sprinkle with peanut mixture and crackling.
Note: Banana blossom, also known as banana heart, is the purple-skinned flower that grows at the end of a banana cluster. Substitute with green mango.
For our soft herb mix, we used mint, coriander and flat-leaf parsley.
Notes
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