Salad of Crispy Pork Belly, Calamari and Pineapple with Ginger Nuoc Cham


Preparation info

  • Difficulty


  • Serves


    as an Entrée

Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

This dish was inspired by my mum and was on the menu at her restaurant Than Binh. Mum has this A4 page of ‘specials’ that have been pretty much the same for about eight years. One of the dishes combines crispy pork belly with pineapple and this is my take on it. This is not a traditional Vietnamese dish, but something she came up with. In my version, I add calamari for the surf ‘n’ turf factor, and for texture.


Braised Pork Belly

  • 1.5 kg (3 lb 5 oz) pork belly, rib bones removed, skin on
  • 6 litres (210 fl oz/24 cups) Chinese masterstock (Essentials)


  • 200 ml (7 fl oz) nuoc cham (Essentials)
  • 1 teaspoon finely grated ginger
  • ½ teaspoon finely grated garlic
  • tablespoons fish sauce
  • 2 teaspoons lime juice

The Rest

  • vegetable oil, for frying
  • 200 g (7 oz) piece of cleaned calamari, cut into thin strips
  • ½ pineapple, skin and core removed, cut into 4 cm × 3 mm (1½ × ⅛ inch) strips
  • 1 baby cos (romaine) lettuce, outer leaves removed, finely shredded
  • 10 betel leaves, finely shredded
  • 20 round leaf mint leaves
  • 20 Vietnamese mint leaves
  • crushed corn nuts, to garnish


Braised Pork Belly

Follow the method for the mini pork banh mi recipe (recipe) up until you are ready to slice. Cut 200 g (7 oz) of the pork belly into 1.5 cm ( inch) cubes.


Whisk all the ingredients together in a bowl until well combined.

The Rest

Add a little oil to a frying pan and heat over a high heat. When the pan is hot, shallow-fry the calamari for 1–2 minutes until just cooked. Season with salt, remove from the pan, cover and keep warm.

Fill a deep-fryer or large heavy-based saucepan one-third full with oil and heat to 200°C (400°F) or until a cube of bread dropped into the oil turns golden in 5 seconds. When the oil is hot, deep-fry the pork belly cubes for about 3 minutes until crisp and golden. Remove with a slotted spoon and drain on paper towels. Keep warm.

In a bowl combine the calamari and pork with all the remaining ingredients except the corn nuts. Dress with 150–200 ml (5–7 fl oz) of the dressing and toss to combine. Divide among two plates and garnish with crushed corn nuts.