Ingredients
To cook the pork:
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Pork Belly, Raw, Boneless and Skinless 1.8 kg
For the pickle:
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Coriander seeds
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Star anise
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Rice vinegar
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Caster sugar
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Carrots
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Cucumber
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Red Chillies 15.0 g
To serve:
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Coriander 50.0 g
Preparation
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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.
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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.
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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.
