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Vietnamese food is about the balance of flavours, of sweet, salty and sour – there is no measuring device that can ever match your own taste buds.

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Pork belly, pomelo and pomegranate salad recipe

porkbellycarrotpomelosalad2

As published in The Saturday Telegraph Magazine April 11th 2015

SERVES
2-4

INGREDIENTS
400g pork belly, skin on
1 green eating apple, cored and cut into 5mm slices, soaked in water with lemon juice, and drained after five minutes
¼ pomelo, peeled and the segments deskinned
2 rainbow carrots, very finely julienned
6 stems of mint, leaves only, finely sliced
the seeds of ½ a pomegranate

For the dressing:
2 tbsp maple syrup
3 tbsp fish sauce
the juice of ½ a lemon or lime
1 whole bird’s eye chilli, finely chopped

METHOD
Bring a pan of water with a heaped teaspoon of salt to the boil. Carefully place the pork in the water and poach with a lid on for 35 minutes, or until the juices run clear – if the juices are pink, return to the hot water for a further 10 minutes. Remove from the water and leave to stand. When the pork is cool enough to handle slice thinly.

Mix together the ingredients for the dressing in a small bowl and set to one side.

In a mixing bowl, mix together the apple and pomelo with the carrot, and scatter with the sliced mint leaves and pomegranate seeds. Layer over some of the pork slices and the dressing. Serve immediately.