Pork belly with lime pickle and green papaya salad

Name: Pork belly with lime pickle and green papaya salad
Yield: Serves 6-8
Ingredients: 1 tablespoon grated fresh ginger; 500 g (1 lb 2 oz) green papaya; 2 tablespoons finely chopped roasted peanuts; 1 teaspoon sea salt; 1 large garlic clove, peeled; 2 kg (4 lb 8 oz) piece boneless pork belly, rind removed; 250 ml (9 fl oz/1 cup) white wine; 1 tablespoon freshly ground black pepper; 1½ tablespoons lime juice; 6 mint leaves; 1 handful coriander (cilantro) leaves; 3 tablespoons finely chopped Indian lime pickle; 1½ tablespoons fish sauce; 1 tablespoon caster (superfine) sugar; 1 small red chilli, seeded and finely chopped; 4 green apples, such as granny smiths; 2 tablespoons light brown sugar

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

Like any recipe for pork belly, this is incredibly rich, so I’ve teamed the pork with a green papaya salad that is fresh-flavoured with a little chilli bite. If you’re not excited by green papaya or find it difficult to source, serve the pork belly with roast pumpkin wedges and a simple cos lettuce and cucumber salad.

Ingredients

Main course
Christmas
Gluten-free

Ingredients

Method