Crispy Crackled Pork with Green Papaya Salad
Crispy Crackled Pork with Green Papaya Salad
Ingredients
Pork Marinade
- 3 green onions, trimmed, thinly sliced
- 2 garlic cloves, crushed
- 4cm piece fresh ginger, peeled, finely grated
- 1/2 cup salt-reduced soy sauce
- 1 cup pineapple juice
- 1/4 cup brown sugar
- 1 tbsp coriander stems, finely chopped
- 1.7kg pork loin, rind removed and reserved
Pork Crackling
- 1 tbsp extra virgin olive oil
- 2 tsp sea salt
Green Papaya Salad
- 2 tbsp fish sauce
- 1/4 cup sweet chilli sauce
- 2 tbsp lime juice
- 1 tbsp sesame oil
- 1/2 medium green papaya, peeled, seeded, grated
- 2 Lebanese cucumbers, cut into ribbons
- 1 cup bean sprouts
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh coriander, chopped
To Serve
- Steamed jasmine rice
Instructions
- 1
Place onion, garlic, ginger, soy sauce, pineapple juice, sugar and coriander stems in a large ceramic bowl. Stir until well combined. Add pork. Toss to coat. Cover. Refrigerate for 1 to 2 hours.
- 2
Preheat oven to 200C/180C fan-forced. Remove excess fat from rind. Place rind, top-side up, on a wire rack set over a baking tray. Refrigerate for 20 minutes to dry out. Rub rind with oil. Sprinkle well with salt. Roast for 40 minutes until golden and crisp. When cool, cut into small pieces. Set aside.
40 min - 3
Place pork in a ceramic baking dish with marinade. Cover with foil. Roast for 30 minutes. Remove foil. Roast, uncovered, for a further 30 minutes or until juices run clear when pierced with a skewer. Set aside for 10 minutes to rest. Discard pan juices.
60 min - 4
Make Green papaya salad: Combine fish sauce, sweet chilli sauce, lime juice and sesame oil in a small jug. Place papaya, cucumber, bean sprouts, mint and coriander in a bowl. Add 1⁄2 the dressing. Toss to combine
- 5
Divide papaya salad among plates. Top with sliced pork, remaining dressing and pork crackling. Serve with steamed rice.