Pork Belly with Thai Dressing

Finally we have been able to order half a cow for the freezer - we're looking forward to having beef on the menu again.  We ordered plenty of mince, it's super versitile and Mr 2 finds it easier to eat than chewing on a roast or a steak.

To make sure we have room I cleared a box of pork chops and belly strips from the chest freezer to the smaller freezer in the kitchen.  I decided to leave the belly strips out to defrost and make another Asian inspired meal with them, since we have Tat-Soi growing in the garden in almost weed proportions.  It self seeded in the summer and is popping up everywhere.

We only needed one strip per person - a little goes a long way with belly.

Pork Belly with Thai Dressing Recipe
Serves 4

4 Pork Belly Strips
1t Salt

Dressing
1T Sesame Oil
1T Fish Sauce
1T Rice Wine Vinegar
1T White Sugar
3T Water
1 Birds Eye Chilli, Diced (Optional)

Steamed Rice and Tat-Soi to serve
Fried Shallots (optional)

 Steam belly strips over gently simmering water for 1.5 to 2 hours till tender, I find this process removes a lot of fat and makes the pork super tender.

Heat oven to 250°C Fanbake.  Sprinkle salt over the pork and place on rack (I use a cake cooling rack).  Put rack over tray with a little water (the water stops the fat smoking as it drips off the belly).  Bake for 30 or so minutes till golden.

While the belly is roasting cook rice and make dressing.  To make dressing combine all of the ingredients and stir till sugar dissolves.  When pork is nearly done steam the tat-soi.

Chop the pork into bite sized pieces and pile on top of steamed rice with vege.  Pour over generous amount of dressing and sprinkle over fried shallots.