Ingredients
| 1 tablespoon soy sauce | |
| 2 tablespoons Shaoxing wine | |
| 500g pork belly, well scored | |
| 2 teaspoons salt | |
| 500g small waxy potatoes | |
| 1 tablespoon sunflower oil | |
| 200g green beans | |
| 1⁄2 cup green cabbage, finely sliced | |
| 1⁄2 cup red cabbage, finely sliced | |
| 1⁄4 cucumber, sliced | |
| 1 cup bean sprouts | |
| 100g fried tofu puffs, sliced | |
| three-seed sauce (recipe follows) | |
| a handful of fried curry leaves or chopped coriander | |
| THREE-SEED SAUCE | |
| 1⁄4 cup pumpkin seeds | |
| 1⁄4 cup sunflower seeds | |
| 2 tablespoons linseeds | |
| 1 tablespoon sunflower oil | |
| 200ml coconut milk | |
| 2 cloves garlic, crushed | |
| 1 red chilli, finely chopped | |
| 1 tablespoon palm sugar or brown sugar | |
| 1 tablespoon soy sauce | |
| 1 tablespoon fish sauce | |
| 1 tablespoon sriracha |
Classic Indonesian gado gado salad can be made into more of a meal with the addition of some extra protein and I love the crunch of crisp pork belly. Serve with a nut-free peanut-style sauce, made with seeds instead. Start this recipe the day ahead to dry out the pork skin and soak the seeds.
Instructions
| 1. | Put the soy sauce and Shaoxing wine in a dish that just holds the pork belly and put the pork on top, skin side up, mixing around a little to coat the flesh. |
| 2. | Cover with a paper towel and leave overnight in the fridge. |
| 3. | Heat the oven to 160°C. |
| 4. | Remove the pork belly and put on a rack over a roasting tray filled with about 2cm water. |
| 5. | Rub the salt all over the skin. |
| 6. | Roast for 1 hour then remove from the oven and scrape the salt off the top. |
| 7. | Increase the temperature to about 240°C. |
| 8. | Roast the pork for another 30 minutes to get a good crackling, checking every 10 minutes in case it is burning. |
| 9. | Rest for at least 10 minutes before slicing thinly. |
| 10. | Boil the potatoes in water until tender. Drain and cool. |
| 11. | Cut the potatoes in half. |
| 12. | Heat the oil in a frying pan, add the potato with a good sprinkle of salt and cook until browned. |
| 13. | Cook the beans in boiling water until just tender, then drain and refresh with cold water. Arrange the beans, potatoes, cabbage, cucumber, bean sprouts and fried tofu puffs on a platter. |
| 14. | Top with the pork slices. |
| 15. | Pour over the sauce and scatter over fried curry leaves or chopped coriander. |
| 16. | THREE-SEED SAUCE |
| 17. | Put the seeds in a bowl and cover with water. Leave to soak overnight. |
| 18. | Drain well, place in a blender with the oil and 3 tablespoons of the coconut milk and blend to a paste. |
| 19. | Heat a frying pan and add the seed paste, garlic and chilli and stir fry for a few minutes. |
| 20. | Stir in the sugar then slowly stir in the remaining coconut milk. |
| 21. | Simmer, stirring for 5 minutes until thickened. |
| 22. | Stir in the soy and fish sauce and sriracha and set aside to cool. |
| 23. | This will keep for a few days in the refrigerator. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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