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Asian Braised Pork Belly with Crab, Apple and Daikon Salsa
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A Little Background
Living in tropics I find it a regular challenge trying to incorporate traditionally winter (and delicious) fare such as shanks and pork into my eternally ‘summer’ menus. This dish was created precisely so I could enjoy the delights of slowly braised pork and keep the salad crowd happy. Asian herbs and flavours give it complexity and depth and raise the stakes to dinner party fare. It’s economical too, pork belly would have to be one of the cheapest cuts on the pig, not to mention the tastiest. And it’s a great way to get as much crackling as you can eat! Pork is an awesome combination with seafood, I’ve tried this dish with scallops, bugs and yabbies. It’s a fantastic little starter dish for a dinner party or you can break it down to serve as canapés.