INGREDIENTS:
- 2kg boneless pork belly, skin scored
- Olive oil spray
- ½ cup Thai basil leaves
- ¾ cup coriander leaves
- 1 medium red chilli, sliced
- Steamed Asian greens, to serve
Hoisin Ginger Sauce
- 2cm piece ginger, peeled and chopped
- 1 clove garlic, chopped
- 1 medium red chilli, sliced
- 2 tbsp coriander stems, chopped
- ½ cup hoisin sauce
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
Coconut Rice
- 2 cups jasmine rice, rinsed and drained
- 270ml tin coconut cream
INSTRUCTIONS:
- Lightly spray pork with olive oil, then season with salt and pepper. Rub 2 tablespoons sea salt into rind. Preheat oven to 240˚C. Place pork on a wire rack and transfer to a roasting pan. Roast for 30-45 minutes, or until rind has crackled. Reduce to 150˚C. Roast for a further 2 hours 30 minutes, or until flesh is tender. Rest for 15 minutes.
- Combine the basil, coriander and chilli in a bowl and set aside.
- To make coconut rice, combine rice, 2¼ cups water and coconut cream in a pan. Bring to the boil. Simmer, uncovered for 10 minutes. Remove from heat. Cover and sit for 15 minutes.
- To make sauce, place ginger, garlic, chilli and coriander in a mortar and grind with a pestle. Stir in remaining ingredients.
- Slice pork and serve with sauce, rice and Asian greens. Garnish with herb mixture.
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