Name: Grilled pork belly, lychee salad and chilli jam
Prep time: 240 min
Cook time: 20 min
Total time: 260 min
Yield: 4
Ingredients: Grilled pork belly; 500 gm pork belly, cut into 2cm-thick cubes; 2 tbsp fish sauce; ½ cup coconut cream; 1 lemongrass, sliced thinly; Lychee salad; 8 lychees, peeled and deseeded; 1 cucumber, halved, seeds removed and cut on 0.5cm-thick angle; ½ bunch mint, picked; ½ bunch Vietnamese mint, picked; ½ bunch shisho, picked; 1 bunch Thai basil, picked; 3 kaffir lime leaves, julienned; 1 large red chilli, julienned; 2 large dried chillies, seeded and flash fried; Chilli jam; 100 gm shallots, fried; 50 gm garlic, fried; 25 gm dried chillies; 10 gm galangal, sliced and toasted; 1 tbsp tamarind water; 3 tbsp fish sauce; 2 tbsp gula melaka syrup; ½ cup coconut cream

Grilled pork belly, lychee salad and chilli jam

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

Serves 4

Prep

Cook

20M

Total

4H 20M

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

Ingredients

Grilled pork belly

500 gm pork belly, cut into 2cm-thick cubes

2 tbsp fish sauce

½ cup coconut cream

1 lemongrass, sliced thinly

Lychee salad

8 lychees, peeled and deseeded

1 cucumber, halved, seeds removed and cut on 0.5cm-thick angle

½ bunch mint, picked

½ bunch Vietnamese mint, picked

½ bunch shisho, picked

1 bunch Thai basil, picked

3 kaffir lime leaves, julienned

1 large red chilli, julienned

2 large dried chillies, seeded and flash fried

Chilli jam

100 gm shallots, fried

50 gm garlic, fried

25 gm dried chillies

10 gm galangal, sliced and toasted

1 tbsp tamarind water

3 tbsp fish sauce

2 tbsp gula melaka syrup

½ cup coconut cream

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

The Gourmet Traveller Team

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