PORK BELLY WITH THAI-STYLE CAR­ROT & ZUC­CHINI SALAD

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

The Australian Women’s Weekly Food Magazine - - Step Into Spring Low Carb -

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

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