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Recipe: Mud Crab and Pork Belly Salad
Similar Categories: Mud, Crab, Pork, Belly, Salad
Ingredients: (Serves 6)
300g Hand picked Mud Crab meat
500g Pork Belly (bone out/skin on)
1 bunch Coriander (picked & washed leaves)
1 bunch Vietnamese Mint (rahram) (picked & washed leaves)
1 bunch Thai basil (picked & washed leaves)
100g Bean Sprouts
1 punnet Cherry Tomatoes (cut in 8ö1Fs)
1 x Pomelo (segmented)
1 x Green Paw Paw (peeled, then finely sliced)
50g Fried Onions
Nahm Jim Dressing
4 cloves Garlic
4 Coriander roots
2 tsp Sea Salt
2 x Green Chillies (long)
8 x Cherry Tomatoes
2 tbsp Palm Sugar
40ml Fish Sauce
120ml Fresh lime juice
6 x Shallots (thinly sliced)
Place garlic, coriander roots & sea salt in a
mortar and pestle until well crushed. Do not
reduce to a paste. Add chillies and crush
lightly. Add cherry tomatoes and gently pound.
Add palm sugar, fish sauce, lime juice & shallots.
Master stock for Pork Belly
4lt Water
400ml Shoaxing Wine
200ml Light Soy Sauce
200g Yellow rock sugar
15g Dried Orange Peel
6 pieces Cassiabark
10 x Star Anise
3 knobs Ginger (peeled & sliced)
12 cloves Garlic (sliced)
To make master stock, put all ingredients into a
pot large enough to house the pork belly. Bring
all ingredients to the boil and then simmer for
20mins. Place pork in pot and bring to boil, then
simmer gently for approx 1 8ö hours on very low heat.
Take out pork & place in refrigerator overnight.
Slice pork belly into 6 thick slices and place on
oiled tray. Brush on palm sugar caramel and bake
in 1602Acelcius oven for 5 mins each side.
Caramel for Pork Belly
50ml Fish Sauce
200g Palm Sugar
50ml Light Soy Sauce
50ml Water
1 x Red Chilli (long) (sliced)
To serve;
1. Heat slices of pork belly under griller until warmed through.
2. In a bowl, mix all the salad ingredients
including the mud crab meat. Add Nahm Jim
dressing & taste. Ensure it is balanced and well textured.
3. Place pork belly on a plate. Divide Salad into
six and place on top of pork belly.
4. Garnish with fried onions and more dressing if desired.
300g Hand picked Mud Crab meat
500g Pork Belly (bone out/skin on)
1 bunch Coriander (picked & washed leaves)
1 bunch Vietnamese Mint (rahram) (picked & washed leaves)
1 bunch Thai basil (picked & washed leaves)
100g Bean Sprouts
1 punnet Cherry Tomatoes (cut in 8ö1Fs)
1 x Pomelo (segmented)
1 x Green Paw Paw (peeled, then finely sliced)
50g Fried Onions
Nahm Jim Dressing
4 cloves Garlic
4 Coriander roots
2 tsp Sea Salt
2 x Green Chillies (long)
8 x Cherry Tomatoes
2 tbsp Palm Sugar
40ml Fish Sauce
120ml Fresh lime juice
6 x Shallots (thinly sliced)
Place garlic, coriander roots & sea salt in a
mortar and pestle until well crushed. Do not
reduce to a paste. Add chillies and crush
lightly. Add cherry tomatoes and gently pound.
Add palm sugar, fish sauce, lime juice & shallots.
Master stock for Pork Belly
4lt Water
400ml Shoaxing Wine
200ml Light Soy Sauce
200g Yellow rock sugar
15g Dried Orange Peel
6 pieces Cassiabark
10 x Star Anise
3 knobs Ginger (peeled & sliced)
12 cloves Garlic (sliced)
To make master stock, put all ingredients into a
pot large enough to house the pork belly. Bring
all ingredients to the boil and then simmer for
20mins. Place pork in pot and bring to boil, then
simmer gently for approx 1 8ö hours on very low heat.
Take out pork & place in refrigerator overnight.
Slice pork belly into 6 thick slices and place on
oiled tray. Brush on palm sugar caramel and bake
in 1602Acelcius oven for 5 mins each side.
Caramel for Pork Belly
50ml Fish Sauce
200g Palm Sugar
50ml Light Soy Sauce
50ml Water
1 x Red Chilli (long) (sliced)
To serve;
1. Heat slices of pork belly under griller until warmed through.
2. In a bowl, mix all the salad ingredients
including the mud crab meat. Add Nahm Jim
dressing & taste. Ensure it is balanced and well textured.
3. Place pork belly on a plate. Divide Salad into
six and place on top of pork belly.
4. Garnish with fried onions and more dressing if desired.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Mud, Crab, Pork, Belly, Salad
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