Crackling Pork Belly Salad Bowl
This is more indulgent than the other bowls but life is about balance.
Ingredients
Directions
- 1
Score the pork belly, scratching the skin but not cutting into the fat.
- 2
Add a very thin layer of salt over the skin. Leave to sweat for 15-30 minutes.
- 3
Remove water and salt from skin with a paper towel.
- 4
Add another thin layer of salt.
- 5
Into the oven at 170°C for 60 minutes per kg or longer.
- 6
Increase oven temperature to highest setting and grill for 10-20 minutes until skin is puffed.
- 7
Serve with vermicelli noodles, carrots, bean shoots, cucumber, cabbage, Vietnamese mint, mint, coriander, fried shallots, charred peanuts, and Nuoc Cham or nuoc mam dressing.
