Sticky pork belly with Vietnamese-style salad

Preparation time
over 2 hours

Cooking time
over 2 hours

Serves
Serves 2

By Donal Skehan
From Saturday Kitchen

Ingredients

  • ½ tsp fennel seeds
  • 6 tbsp hoisin sauce
  • 3 tbsp runny honey
  • 3 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 4 tbsp tomato ketchup
  • 2½cm/1in fresh root ginger, finely chopped
  • 1 star anise
  • 600g/1lb 5oz pork belly, skin removed

For the rice

  • 100g/3½oz sticky rice
  • 1 kaffir lime leaf
  • pinch salt
  • 165ml/6fl oz coconut milk

For the dressing

  • 1 small red chilli, finely chopped
  • ½ garlic clove, grated
  • ½ lime, juice only
  • 1½ tsp light brown sugar
  • 1 tbsp rice vinegar

For the salad

  • 1 tbsp salted peanuts
  • ¼ cucumber, cut into ribbons using a peeler
  • 6 radishes, thinly sliced
  • 75g/2½oz sugar snap peas, halved horizontally
  • 2 spring onions, thinly sliced
  • 2 tbsp torn fresh mint leaves
  • 2 tbsp torn fresh Thai basil leaves (or coriander)
  • ½ Chinese cabbage, leaves separated and roughly chopped