Grilled Australian Avocado, Crispy Pork Belly, Nahm Dtok, Mint, Tamarind, Roasted rice dressing

Ingredients:

• 1 Australian Avocado

For the pork cutlet:

• 300-400g pork belly
• 15g sea salt
• 10g white vinegar

For the roasted rice:

• 20g white sticky rice
• 5g galangal, peeled
• 5g lemongrass
• 2 kaffir lime leaves

Tamarind & roasted rice dressing:

• 100g tamarind puree
• 50g Megachef fish sauce
• 25g white sugar
• 25g lime juice
• 5g chilli powder

Mix herb salad (30g)

• Coriander
• Mint
• Basil
• Spring onion, chopped
• Shallot, chopped
• Lemongrass, chopped
• Kaffir lime lead, chopped

Grilled avocado:

1.   Peel avocado, cut it in half then discard the seed.
2.   Grill avocado or use a blow torch to grill avocado and slice in 3 pieces.

Crispy pork cutlet 300-400g:

1.   Use a fork to stab the pork skin all over, then rub the skin with white vinegar and salt. Place the pork in the fridge uncovered overnight to dry the skin.
2.   Cook the pork belly in the oven at 180degrees for 1.5hours, or until the pork is cooked through and the skin becomes crispy and golden.

Roasted rice:

1.   Rinse sticky rice in water. Place all the ingredients in a heavy-based pan and roast until they are cooked and golden brown.
2.   Allow them to cook, then blend in a spice grinder until very fine. Store in a container.

Tamarind & roasted rice dressing:

1.   Mix all the liquid ingredients. Add chilli powder. Combine them well and taste.
2.   Allow to add more seasoning when needed.

Presentation:

1.   Slice pork belly and place on the left side of the plate. 
2.   Place grilled avocado besides pork belly. 
3.   Pour warm tamarind dressing over the meat.
4.   Toss the herb salad with tamarind dressing and place it on the right side.
5.   Garnish both the meat and the salad with roasted rice.