Moo grop is the delicious pork belly that can then be used in so many dishes (if you can manage not to just eat it hot and freshly cooked, that is) … and I’m going to have to work on cooking that properly as today I used strips of pork belly and really over-cooked them.
They still tasted good though in this spicy salad that we had with rice. I know that for a fact as we dived in and started eating and completely forgot to take any pics!
So you’ll have to trust me on this one, that these pork belly strips, when over-cooked were still good … (no I’m not posting a pic of them when cooked!). I rubbed salt into the scored rind, and massaged in a little soy sauce, Chinese five-spice and a tiny drop of olive oil.
And that those bits of rice and carrots looked totally different and much prettier at the start of dinner than they do at the end.
Anyway, if you can cook some pork belly with lovely soft meat, and crispy skin, and then cut it into cubes (and not just eat them there and then) … do try putting them into this salad.
I've made it again!
This time I cooked the pork belly much better ...
If you’re serving with rice, then cook the rice first so it’s all ready to go when you’ve assembled the salad.
For two people, I used:
approx 400g crispy pork (2 slices pork belly each)
1 pretty huge carrot, or of course use two normal sized
Half a white onion
2 sticks of celery
3 spring onions
And for the dressing:
4 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce
1.5 teaspoons sugar (I only had granulated but caster would be better if you have it)
2-3 birds eye chillies depending on how spicy you want it!
Shred the carrot, finely slice the onion, and slice the tomatoes, celery and spring onion …
Here's the salad the second time I made this ... and the dressing ...
In a bowl mix the lime juice, fish sauce and sugar until the sugar dissolves and then add the chillies.
Add most (or as much as you like) of the dressing to the salad and with clean hands toss it all together to properly combine.
Serve in a big pile on a plate with perhaps some coriander if you have any and if liked to garnish, and with rice, and with the remaining dressing in a bowl in case people want more.
Next time I make this, I’ll make sure to get a picture.