Vietnamese Pork Belly & Lychee Salad

tippleandfodder.com

Ree Mac Recipes

500 to 600g pork belly (or belly rashers)

6 Tbsp hoisin sauce

2 Tbsp honey

1 Tbsp brown sugar

3 Tbsp rice vinegar

3 Tbsp soy sauce

2 Tbsp tomato sauce

1 garlic clove, crushed

2½ cm piece of fresh ginger, grated

subheading: Lychee Salad:

½ cup coriander leaves

3 lebanese cucumber, halved lengthways, de-seeded and sliced

1 punnet baby roma tomatoes halved lengthways

1 can lychees, drained and roughly torn

To Garnish : A sprinkling of raw or roasted cashews per person

subheading: Dressing:

1 to 2 Tbsp fish sauce

1 to 2 Tbsp sweet chilli sauce

Juice of 2 to 3 fresh limes (or 1 lime and 1 lemon)

1 Tbsp rice vinegar

2 tsp caster sugar

½ tsp sesame oil

Note: Ingredients may have been altered from the original.

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