Caramelized Pork Belly
Green Mango, Cucumber and Peanut salad, Red Chilli Nam Jim

JOLLEYS BOATHOUSE RESTAURANT
1 Jolleys Lane
Adelaide South Australia 5000
W www.jolleysboathouse.com
E jolleys@jolleysboathouse.com
T +61 8 8223 2891
F +61 8 8223 1739
OPEN 7 days lunch Sunday to Friday12 noon till 2.00 pm, dinner Monday to Saturday 6.00 pm till 8.45 pm

Caramelized Pork Belly, Green Mango, Cucumber and Peanut salad, Red Chilli Nam Jim
CHEF — Tony Carroll
wine match — Paracomber Wines Sauvignon Blanc
serves 8

Caramelized Pork Belly
1 Pork Belly, ribs removed
Ingredients
Master stock
5 litres water
500ml dark soy
500ml light soy
350ml shoaxing cooking wine
175g yellow rock sugar
6 cloves of garlic
5cm ginger
Spring onion trim
Dried mandarin peel
Cinnamon bark
Star Anise

Preheat the oven to 150°C
Dry the pork belly with kitchen paper and place in a baking dish large enough to submerge it Bring all of the master stock ingredients to the boil in a large pot. Gently simmer for 20minutes.
Pour the hot stock over the pork belly and weight it down with a cooling rack, so that it is completely covered.
Wrap tightly with a double layer of foil and place in the oven Cook until the belly is starting to fall apart, you should be able to press a hole in the skin (this may take up to 3 hours). Gently remove the belly from the stock and refrigerate, pressed between two weighted trays overnight.

Palm sugar caramel
Ingredients
1kg dark palm sugar
Fish sauce
Method
Place the chopped palm sugar in a pot with a little water Heat gently until the sugar is dissolved. Increase the heat to high and boil until the sugar changes to a rich dark brown colour.
Stop the cooking process by adding palm sugar and keep the caramel warm until the pork is ready.
Remove all the master stock jelly left on the pork belly and cut into large chunks. Deep–fry in hot oil until golden brown, place in the caramel and very gently heat for at least ten minutes while preparing the salad.

Green Mango, Cucumber, and Peanut Salad
Ingredients
1 green mango (peeled, cut into julienne)
1 carrot (peeled, cut into julienne)
2 long red chillies, deseeded and cut into julienne
1 Lebanese cucumber, deseeded and cut into julienne
2 Shallots (peeled and sliced thinly as possible)
1 bunch of Thai basil, picked and washed
1 bunch of Vietnamese mint, picked and washed
1 bunch of coriander, picked and washed 30 grams of peanuts- dry roasted

The Dressing
In a mortar and pestle crush 1 teaspoon of each of chopped shallot, chopped garlic, and coriander root, chili and three Cherry tomatoes, add fish sauce, lime juice and grated palm sugar to taste. You should have a hot sour sweet salty dressing.

To assemble
Carefully remove the pork from the caramel with a slotted spoon and divide between the plates. Mix the salad ingredients together and toss in the dressing. Place the salad on top of the pork and garnish with fried shallots.Serve immediately.