Scallop and Crispy Pork Belly Salad

Serves 6 Prep Time 1 hours   Cook Time 30 minutes   Rated:

I cannot stop making and eating this salad. It is so good. It is a little fiddly, what with the Green Nahm Jihm in the dressing, but once you have that dressing just sitting in the fridge, it is super easy. (And thanks to the airfryer, the pork belly is super easy as well!)

It is pretty impressive for a dinner party, very more-ish and you can bulk it up with more veggies of your choosing. I suggest adding it to your menu immediately! YAY Insiders!

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Pork Belly;


Preheat Air Fryer to 200°C. Score pork belly very well without cutting through the fat layer completely. Place pork belly onto the rack that fits in the airfryer and place into a sink. Pour over boiling water, allowing it to drain away. Pat dry with paper towel.


Rub skin with salt, vinegar and EVOO. Finishing off with extra salt. Place pork belly into the Air Fryer and cook for 25-30 minutes at 200°C. Check and add a few minutes if needed.


Rest for 10 minutes then cut up into bite sized cubes.




To make the dressing, place cinnamon and star anise into the Thermomix bowl and mill 20 sec/speed 10. Add garlic, ginger, coriander root and stems, EVOO and white pepper. Chop 6 sec/speed 6. Sauté 5 min/Varoma/speed 1.


Add palm sugar, stock and fish sauce. Cook 2 min/Varoma/speed 1. Add green nahm jihm and combine 5 sec/speed 5. Set aside.


Prepare salad ingredients in a large bowl. Pour over the dressing and add the cubes of pork belly.


Once everything else is ready to go, fry the scallops over high heat with a pinch of salt. Fry till nicely caramelised on one side, turn over and cook for just a few seconds.


Plate up salad and scallops to each plate and garnish with crispy fried shallots, black sesame seeds, coriander leaves and chilli.

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