Ingredients
To cook the pork:
-
Pork Belly, Raw, Boneless and Skinless 1.8 kg
For the pickle:
-
Coriander seeds
-
Star anise
-
Rice vinegar
-
Caster sugar
-
Carrots
-
Cucumber
-
Coriander seeds
-
Star anise
-
Rice vinegar
-
Caster sugar
-
Carrots
-
Cucumber
-
Red Chillies 15 g
To serve:
-
Coriander 50 g
Preparation
-
To cook the pork:
- Mix paste KNORR Blue Dragon Green Thai Curry Concentrated Sauce, KNORR Professional Ginger Puree and KNORR Professional Garlic Puree.
- Rub onto the Pork Belly, Roll and Tie with String.
- Cover with greaseproof paper and foil. Ensuring it is fully covered.
- Bake at 125c for 5 hours or until the meat is falling apart.
- Once cooked keep hot and covered until required.
-
For the pickle:
- Finely dice the chilli.
- Crack the coriander seeds and place in a pan and heat gently until fragrant.
- Add the rice wine vinegar, white wine vinegar, sugar and star anise.
- Bring to the boil and then remove from the heat.
- Using a mandolin julienne the carrot and cucumber.
- Pour the warm pickling liquor onto the vegetables and chilli and leave to pickle for 24 hours.
-
To serve:
- Drain the pickles and remove the star anise.
- Chop coriander and add to the pickles.
- Cut the baguettes in half.
- Put the Hellmann's on the base of the baguettes.
- Add thinly sliced pork and pickles to serve.
