Podcasts Arts Random Yummy Random Yummy Ep016 | Pork belly with mango and fennel lime salad

Random Yummy Ep016 | Pork belly with mango and fennel lime salad

Published: Dec. 22, 2019, 7:32 a.m.

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Mmm... pork belly

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The show notes are at https://yumlum.co/2MkDWPx

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Tonight I cooked a couple of strips of pork belly in the toaster oven and mixed the fatty crunchy pieces of pig flesh with a salad highlighting Kensington Pride mango, lime zest, lime juice, fennel, and radishes.

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Ingredients

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  • Sliced radish
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  • Sliced red onion
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  • Sliced fennel
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  • Chopped coriander
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  • Chopped parsley
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  • Lime zest
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  • Lime juice
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  • Pork fat
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  • Pork belly
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  • Iodised salt
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  • Kensington Pride mango
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Instructions

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  1. Dry the surface of a couple of strips of pork belly with paper kitchen paper.
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  2. Place the strips on a rack and put the rack on a baking tray.
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  3. Place the pork belly into the toaster oven which has been preheated to 200 \\xb0C (392 \\xb0F).
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  4. Cook for 45 minutes.
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  5. While the pork belly is cooking get out your trusty mandolin and slice some radish, red onion, and fennel.
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  6. Chop some coriander (also known as cilantro in some countries) and continental parsley.
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  7. Remove the zest of a lime.
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  8. Remove the juice of a lime.
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  9. In a bowl add the slices of radish, red onion, and fennel. Also add the lime zest and lime juice. Mix in a pinch of iodised salt.
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  10. When the pork has finished cooking remove the pork to rest on a cutting board.
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  11. Pour the rendered pork fat into the mixing bowl with the salad elements.
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  12. Mix the rendered pork fat through.
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  13. Cut the pork belly into small cubes.
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  14. Dice the mango and add to the bowl.
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  15. Add the chopped coriander and parsley to the salad bowl.
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  16. Toss in the cubes of pork belly and mix through.
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  17. Transfer everything to a bowl and eat with chopsticks.
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