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Pic’s sticky Vietnamese style pork belly and salad

Serves 2

Ingredients for the Pics Hoisin sauce

  • 4 tablespoons Tamari
  • 2 Tbsp Pic’s Smooth, No Salt Peanut Butter
  • 3 medjool dates, pitted and halved
  • 2 tsp rice wine vinegar
  • 2 garlic clove
  • 2cm piece peeled ginger
  • 2 tsp Pic’s Peanut Oil
  • 1 tsp minced red chilli
  • Black Pepper to taste

Ingredients for the pork belly dish

  • 300g free-range pork belly
  • 3 Tbsp Pic’s hoisin sauce
  • 2 Tbsps Pic’s Smooth Peanut Butter
  • 1 ½ Tbsp honey
  • 1 ½ Tbsp rice wine vinegar
  • 1 ½ Tbsp Tamari
  • 1 ½ Tbsp low sugar ketchup
  • 1 Tbsp finely chopped ginger
  • 1 cup water

Salad ingredients

  • 1/4 cucumber cut into ribbons
  • 2 radish, thinly sliced
  • 1 cup mung beans
  • 1 spring onion
  • 1 Tbsp mint leaves
  • 1 Tbsp coriander leaves
  • Handful of roasted peanuts

Dressing ingredients

  • 1 small red chilli, finely chopped
  • 1 small garlic clove, grated
  • 1 Tbsp lime juice
  • 1 Tbsp coconut sugar
  • 1 Tbsp rice wine vinegar

Sticky and delicious pork belly with a palate cleansing salad. What is not to like for lunch or dinner. Licking fingers every time.

Directions

  1. To make Pic’s Hoisin sauce, blitz all ingredients in a blender until smooth.
  2. Remove the rind from the pork and put the meat in sealable tub.
  3. In a bowl, mix the hoisin, peanut butter, honey, vinegar, tamari, ketchup and ginger. Add to the pork dish and massage into the meat. Place in fridge for half hour.
  4. Heat oven to 160C/gas 3. Transfer the pork and its marinade to a small roasting dish, lined with baking paper.
  5. Pour over 50ml water, cover with more baking paper and roast for 2 hrs, or until tender, basting halfway through. Remove the pork from the oven and increase temp to 200C/gas 6.
  6. Remove the paper and pour the sauce into a small pan. Bring the sauce to the boil and let it bubble until thick and syrupy. Brush some of the sauce all over the pork and pop back in the oven, uncovered, for 20 mins until sticky and caramelised in places.
  7. Transfer meat to a chopping board and leave to rest for 20 mins.
  8. To prepare the salad. Toss all the ingredients, except the peanuts, together in a bowl.
  9. For the dressing, combine all the ingredients and set aside.
  10. Reheat any remaining sauce, adding a splash of water to loosen
  11. Toss the dressing through the salad then top with the peanuts.
  12. Cut the pork into thick slices, arrange alongside the salad then drizzle over the sauce.

 

Categories: Hungry, Dips & Dressings, Gluten Free, Mains, Peanut Butter, Peanut Oil

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