PORK BELLY WITH THAI-STYLE CARROT & ZUCCHINI SALAD

PREP + COOK TIME 2 HOURS 15 MINUTES (+ REFRIGERATION) SERVES 4

1kg boneless pork belly

1 tablespoon extra virgin olive oil

1 tablespoon fine sea salt

1 medium lemon (140g), sliced

2 stems fresh lemongrass (60g), bruised, cut into 5cm lengths

1 tablespoon jasmine rice

1 medium lime (90g), cut into cheeks

THAI-STYLE CARROT & ZUCCHINI SALAD

¼ cup (60ml) lime juice

2 tablespoons fish sauce

2 tablespoons Obento Mirin

Seasoning

1 teaspoon sesame oil

2 teaspoons finely grated palm sugar

1 clove garlic, crushed

1 fresh long red chilli, chopped finely

3 medium zucchini (360g)

1 large carrot (180g)

¼ cup fresh thai basil leaves

¼ cup fresh coriander leaves

¼ cup fresh mint leaves

1 Preheat oven to 180°C/ 160°C fan.

2 Using a small, very sharp knife, score the pork skin at 1cm intervals. Pat the pork dry with paper towel. Rub the rind and the cuts with oil, then salt. Place the pork, rind-side down, in a shallow-sided, heavy-based baking dish.

3 Roast pork for 1½ hours. Increase oven temperature to 220°C/200°C fan. Working quickly, drain away any excess fat; place lemon and lemongrass next to pork on oven tray. Turn pork, skin-side up, onto the lemon mixture. Roast for a further 30 minutes or until the rind is crisp and pork is tender.

4 Meanwhile, heat a small saucepan or wok over high heat. Add rice; reduce heat to low. Toast rice, stirring constantly, until golden. Transfer rice to a mortar. Twist the pestle, rather than pound, to crush the rice more evenly.

5 Make Thai-style carrot and zucchini salad.

6 Sprinkle salad with roasted rice. Serve salad with sliced pork belly, lime cheeks and remaining dressing (from salad).

THAI-STYLE CARROT

& ZUCCHINI SALAD

Stir juice, sauce, mirin seasoning, oil, sugar, garlic and chilli in a jug until sugar dissolves. Use a julienne attachment on a mandoline or V-slicer, or a spiraliser, to cut zucchini and carrots into

5mm-thick, long strips. Just before serving, place vegetables in a large bowl; stir through enough dressing to coat. Stir in herbs. Place remaining dressing in a small bowl.

Per serving: 140g total fat (48g saturated fat); 5898kJ (1410 cal); 14g carbohydrate; 24g protein; 5g fibre