Braised Pork Belly Humba with Papaya Salad - Chef Recipe Robert Caymo Cauilan.

Ingredients

1 kg pork belly
500mL pineapple juice
3 pieces star anise
100mL soy sauce
100 g brown sugar
10 g garlic
100 g white onion
2L water

Papaya salad sauce:

113 g palm sugar
1 garlic clove
1 green chilli, chopped
9 g ginger, chopped
1 coriander root
10 g lime juice
150 g fish sauce
30 g capsicum

Papaya salad:

4 slices pork humba
30mL humba sauce
30mL papaya salad sauce
100 g green papaya, shredded
30 g tomato
5 g sliced shallots
3 g fried shallots
3 g ground peanut
1 g sliced red chilli
1 g coriander
1 g mint

Method

Sear the pork belly until golden brown.

Make the braising liquid, sauté the garlic and onion. Add the star anise, pineapple juice, soy sauce, sugar and water. When the braising liquid starts boiling, start braising the pork belly for two hours.

After 2 minutes, check if the pork belly is tender and let it cool then portion it.

Humba sauce:

Reduce the braising liquid and use a blender stick to make it smooth and add slurry to thicken the sauce.

Papaya salad:

Mix all ingredients together.

Deep fry the sliced pork belly and reheat the humba sauce.

In a bowl mix all the ingredients to make the papaya salad.

In a plate arrange the pork belly and add the sauce on top and add the papaya salad.

Garnish with mint and coriander.

Recipe provided by Mango's Bar and Grill