Jazz up your lunch box with the caramelised pork belly salad with smoked tomato sambal from Britomart Country Club.

Caramelised Pork Belly Salad with Smoked Tomato Sambal


For the pork:
1 pork belly side, diced 1-2cm cubes
150g corn flour
250ml sweet chilli sauce
pinch of salt

For the salad:
2 green papaya, peeled and shredded
1 carrot, peeled and shredded
handful of cherry tomatoes
1 cucumber, finely sliced
4 red chillies, seeded

For the sauce:
100ml lemon juice
100ml fish sauce
250ml sweet chilli sauce

To garnish:
1tbsp toasted peanuts
6 mint leaves
6 coriander sprigs

Mix sweet chilli sauce, corn flour and salt together, and pour over pork to marinate for 30 minutes- 1 hour.
Fry pork in deep fryer for 1-2 minutes, without burning it.
To prepare salad, add green papaya, carrot, cherry tomatoes, cucumber and red chilli to a mixing bowl and mix well.
For dressing, mix the lemon juice, fish sauce and sweet chilli sauce all together.
To serve, place pork on top of salad, and drizzle on dressing. Garnish with toasted peanuts, mint and coriander.

Smoked Tomato Sambal

2kgs tomatoes, blanched and peeled
80ml fish sauce
50g red chilli, minced
50-80g sugar
10g coriander stalks, minced
20g garlic, minced
20g ginger, minced
50ml lime juice

Cold smoke the tomatoes for 1 hour. Pulse in blender once done.
Add the fish sauce, red chilli, sugar, coriander, garlic, ginger and lime juice to the tomatoes and mix well.


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