Pork belly with lime pickle and green papaya salad

ingredients

• • 4 green apples, such as granny smiths
  • 250 millilitre (1 cup) white wine
  • 2 kilogram piece boneless pork belly, rind removed
  • 1 large garlic clove, peeled
  • 1 teaspoon sea salt
  • 1 tablespoon grated fresh ginger
  • 2 tablespoon light brown sugar
  • 3 tablespoon finely chopped indian lime pickle
  • 1 tablespoon freshly ground black pepper

• Green papaya salad

  • 6 mint leaves
  • 1 1/2 tablespoon lime juice
  • 1 1/2 tablespoon fish sauce
  • 1 tablespoon caster (superfine) sugar
  • 1 small red chilli, seeded and finely chopped
  • 500 gram green papaya
  • 2 tablespoon finely chopped roasted peanuts
  • 1 handful coriander leaves

method

• • 1

    Preheat the oven to 140°C (275°F). Line a deep roasting tin with extra-wide foil and then baking paper.

  • 2

    Peel, core and thickly slice the apples. Place the apple slices in the bottom of the prepared tin and pour the wine over them.

  • 3

    Lay the pork belly on top of the apples.

  • 4

    Using the flat edge of a large knife, crush the garlic and then finely chop with the sea salt to form a paste. Combine the garlic paste, ginger, brown sugar and lime pickle in a small bowl.

  • 5

    Rub the paste over the pork and season with the pepper. Cover with foil and roast for 1 hour, then remove the foil and cook for a further 2 hours, or until tender.

  • 6

    Meanwhile, to make the green papaya salad, finely chop the mint leaves and put them in a large bowl with the lime juice, fish sauce, sugar and chilli. Stir until the sugar has dissolved, then set the dressing to one side.

  • 7

    Peel the papaya and remove any seeds, then julienne the papaya with a mandolin. Add the papaya to the dressing, along with the peanuts and coriander leaves, and toss to combine.

  • 8

    Remove the pork from the oven and set it aside, loosely covered, for 15 minutes. Carve the pork into thick slices and serve with the apple slices and green papaya salad.