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
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.


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.
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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