An easy to cook, tantalising meal.
2.0 kg Pork Belly 3.0 ltr Boullion Stock 2 Bay leaves 2 Cucumber (de-seeded, peeled and thinly sliced) 100 Julienne Pink Pickled Ginger
Paste 20 gm Thai green curry 30 ml Oil 5 gm Ginger 5 gm Paprika 5 gm Oregano 2 cloves Crushed Garlic
1. Place belly in the stock and poach until tender. Approximately 1.5 hours. 2. Place in a cool room and allow to cook in stock.
3. Drain belly from stock.
4. Smear paste over all and allow to marinate for 2 hours.
5. Slice belly into thin strips and garnish with pink ginger and cucumber.
