Succulent pork in spicy lime and lemongrass sauce
600g of pork belly
1 cup of rice
2 cups of coconut milk
1 tablespoon of chopped lemongrass
1/4 cup of Campbell's asian soup base
1 pink lady Apple, sliced
2 tablespoons of coriander
2 tablespoonsof honey
1 tablespoon of white sugar
1. Preheat the oven to 220 degrees Celcius, generously tub the pork belly with salt and olive oil, place it in the oven for 15 minutes, then reduce heat to 180 degrees Celcius. Add the sliced apples and cool for another 40 minutes.
2. Cook rice for required time in coconut milk in rice cooker. Or 20 minutes in microwave (1 cup of rice to 2 cups of coconut milk)
3. To create sauce mixture mix lemongrass, honey, chilli, coriander, sugar, 2 tablespoons of olive oil in a bowl. Add 1 tablespoon of lime zest and juice from 2 limes and mix well. Bring soup base to a boil on a pan, add sauce mixture and allow to reduce for approximately 15 minutes or until thickened.
4. Remove pork belly and apples from oven and allow to cool. Place rice and apples on a plate, slice pork belly and stack on top as pictured. Pour sauce and enjoy!
Find your nearest Asian Store