Tamarind Glazed Pork Belly with Asian Noodle Salad
150g Rolled Belly Of Pork 705720
3g Red Chillies 600340
10g Red Peppers 600660
15g Broccoli Box 600144
20g Carrots 600221
10g Mange Tout Box 600410
5g Spring Onions Bunch 601110
2ml Blue Dragon Thai Fish Sauce 60100
5ml Sweet Tamarind Sauce 60241
5g Limes 600707
Pre-heat the oven to 100c.
Place the pork on a rack underneath 2 cup fulls of water.
Cover the pork with tinfoil and cook for 4 hours until tender.
Remove the pork from the oven, slice into 50g portions and set aside.
Bring some water to a boil and cook the rice noodles for 4 minutes.
Take the noodles off the heat and leave to cool.
Blanch the broccoli and sweetcorn in boiling water for 1
minute and then refresh in cold water.
Finely slice the remaining vegetables.
Combine the vegetables with the noodles and mix thoroughly with fish sauce, tamarind and lime juice.
Place in a bowl ready serve and pan fry the pork belly in the tamarind sauce until caramelised.
Add the pork to the noodles and serve.