Scallop and Crispy Pork Belly Salad

Need

• The Pork Belly

• 1 Piece boneless pork belly, Chose a piece slightly larger than your Air Fryer as it will shrink back a little.
• 1 Litre boiling water
• 2 Pinches pink salt flakes BUY
• 1 Tablespoon apple cider vinegar
• 20 Grams Extra Virgin Olive Oil (EVOO) BUY

• The Dressing

• 1 cinnamon stick(s) broken in pieces
• 2 star anise
• 3 cloves garlic
• 10 Grams fresh ginger
• 2 fresh coriander or cilantro roots and stems (reserve leaves for salad)
• 30 Grams Extra Virgin Olive Oil (EVOO) BUY
• 1/4 Teaspoon white pepper
• 100 Grams palm sugar (not coconut sugar)
• 100 Grams liquid chicken stock
• 1/2 Tablespoon fish sauce
• 1 Batch Green Nahm Jihm Recipe

• The Salad

• 1 red cabbage, sliced thinly
• 1 Chinese cabbage, sliced thinly
• 1 red onion sliced thinly
• 4 makrut (kaffir) lime leaves leaves, julienned, stalk removed
• 2 spring onions, sliced thinly
• 2 red chilli sliced thinly
• fresh coriander or cilantro leaves

• The Scallops

• 12 sea scallops, roe off
• 1 Pinch pink salt flakes BUY
• Extra Virgin Olive Oil (EVOO) as needed for frying BUY

• The Rest

• 2 Tablespoons Crispy Fried Shallots
• 1 Tablespoon black sesame seeds
• fresh coriander or cilantro leaves (reserved from bunch above)
• 1 red chilli thinly sliced

Do

1  

Pork Belly;

2  

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.

3  

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.

4  

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

5  

Dressing;

6  

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.

7  

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.

8  

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

9  

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.

10  

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