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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\\n - Sliced radish
\\n - Sliced red onion
\\n - Sliced fennel
\\n - Chopped coriander
\\n - Chopped parsley
\\n - Lime zest
\\n - Lime juice
\\n - Pork fat
\\n - Pork belly
\\n - Iodised salt
\\n - Kensington Pride mango
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Instructions
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\\n - Dry the surface of a couple of strips of pork belly with paper kitchen paper.
\\n - Place the strips on a rack and put the rack on a baking tray.
\\n - Place the pork belly into the toaster oven which has been preheated to 200 \\xb0C (392 \\xb0F).
\\n - Cook for 45 minutes.
\\n - While the pork belly is cooking get out your trusty mandolin and slice some radish, red onion, and fennel.
\\n - Chop some coriander (also known as cilantro in some countries) and continental parsley.
\\n - Remove the zest of a lime.
\\n - Remove the juice of a lime.
\\n - 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.
\\n - When the pork has finished cooking remove the pork to rest on a cutting board.
\\n - Pour the rendered pork fat into the mixing bowl with the salad elements.
\\n - Mix the rendered pork fat through.
\\n - Cut the pork belly into small cubes.
\\n - Dice the mango and add to the bowl.
\\n - Add the chopped coriander and parsley to the salad bowl.
\\n - Toss in the cubes of pork belly and mix through.
\\n - Transfer everything to a bowl and eat with chopsticks.
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