Lemongrass Pork Belly with Peach Nuoc Cham
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Lemongrass Pork Belly with Peach Nuoc Cham
Recipe by Courtney Roulston
Ingredients
1.2kg Coles free range sliced pork belly strips
1 bunch fresh coriander to serve
1 bunch fresh mint to serve
1 butter lettuce, washed, leaves picked to serve
marinade
1 large stalk lemongrass, outer layers trimmed
2 tablespoons Squeaky Gate extra virgin olive oil
2 cloves garlic
½ small brown onion
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon black pepper
peach nuoc cham
2 peaches, washed
2 tablespoons water
2 tablespoons fish sauce
juice of 1 lime, plus extra wedges to serve
1 tablespoon honey
1 clove garlic, peeled, finely grated
1 long red chilli, finely chopped
Method
Place all the marinade ingredients into a small food processor and blitz until combined. Toss the pork through the marinade and set aside at room temperature.
Cut the peaches into slices and remove the stone.
Combine all the Nuoc Cham ingredients in a medium bowl and add in the sliced peaches and set aside.
Heat a BBQ grill plate to medium/high. Grill the pork for 8 minutes each side, turning occasionally to ensure the marinade does not burn. Once the pork is dark in colour and cooked through, rest in a warm area for 5 minutes.
Place the pork onto a serving platter. Drizzle with some of the peach dressing and serve with fresh herbs, lime wedges and lettuce on the side.
