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Braised Pork Belly with Pickled Cucumber and Ginger
Recipe by Tessa Boersma
Get adventurous in your cooking and try this sticky pork belly with a sea succulent salad.
- Steps
- Ingredients
Ingredients
Braised Pork Belly in Masterstock
Sticky Pork Belly
Cucumber and Ginger Pickle
Sea Succulent Salad
Coriander Dressing
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Steps
- For the Braised Pork Belly in Masterstock, place all ingredients into a pressure cooker and cook on high pressure for 40 minutes. Release pressure and allow to cool in liquid for 10 minutes.
- For the Sticky Pork Belly, place ingredients, except pork, into a frypan and cook on high heat until reduced to a syrupy, sticky consistency. Remove from heat. Add the braised pork pieces and coat well in the reduction.
- For the Cucumber and Ginger Pickle, place vinegar, sugar and salt into a saucepan over medium heat and stir until sugar has melted. Remove from the heat and pour over cucumber and ginger and set aside for 30 minutes to pickle. Drain well to serve.
- For the Sea Succulent Salad, toss succulents together in a bowl and set aside in the fridge.
- For the Coriander Dressing, place ingredients into a blender and process until well combined. Pass through a muslin lined sieve and set aside in the fridge.
- To serve, place a pile of Cucumber and Ginger Pickle onto each plate and top with quandong and finger lime pulp. Top with a portion of Sticky Pork Belly and some sticky reduction. Top with Sea Succulent Salad and a drizzle of Coriander Dressing.
