Ingredients

Serves 6

Pickled Carrot & Daikon
Makes enough for 2 or 3 salads
Keeps well in fridge.
150g carrot
150g daikon
50g ginger     
5g red chilli rounds
500ml white rice vinegar
300g white sugar
10g sea salt


Crisp Pork
500g pork belly
100g sea salt                        
50ml white vinegar


Salad
150g carrot & daikon mix
5g coriander leaves
5g Vietnamese mint
5g red chilli rounds
40g roasted peanuts
30g bean sprouts


Dressing
100ml pickling liquid from carrot & daikon     
30ml ketjap manis (sweet soy sauce)
5ml sesame oil

Method

Pickled Carrot & Daikon
Bring vinegar sugar and salt to the boil. When all dissolved take off heat and cool.
Cut carrot, daikon and ginger on a mandolin.
Slice red chilli mix together and pack into a jar.
Pour the cool liquid over the carrot, daikon mix.

This can be made in advance and kept in the refrigerator.

Crisp Pork
Steam pork belly for 50 minutes.Take pork out of steamer while still warm prick the pork with a fork all over the skin side.
Mix vinegar and salt together and massage into the skin side of the pork - this can be done in advance. Cool and refrigerate.
To crisp the pork roast in an oven for 40 minutes on 180°C or until the skin is crisp and golden. Let rest for a few minutes before slicing.

Dressing
To make dressing combine all the ingredients together.
Set aside.

To serve:
Mix all salad ingredient together.
Slice pork into thin pieces. Place in with the salad ingredients and toss
Add the dressing and combine well
Place on a serving plate