Grilled Pork Belly with Burnt Eggplant Salted Egg Salad
Recipe created By Chef Migo Razon
This dish was presented at SAHOG @ Home
An Instagram Live series featuring our most loved Australian Filipino Chefs, Cooks and Food Lovers
Photo : Courtesy of Chef Migo Razon
GRILLED PORK BELLY
INGREDIENTS
600g Pork belly cut into half an inch thick lengthwise
Marinade:
1 Cup Coconut Vinegar
1 head Garlic, pounded skin included
2 Tbsp Salt
2 Tbsp Freshly Cracked Black Pepper
METHOD
1. In a mixing bowl add all the ingredients for the marinade and mix until salt is dissolved
2. Place pork belly strips in the bowl, give a mix and ensure the pork is well covered with the marinate
3. Transfer to a suitable bowl or plate and cover with cling wrap. Refrigerate for at least 12 hours.
4. Cook the pork in a very hot grill until nice and golden.
5. Serve as is or can be chopped into cubes
BURNT EGGPLANT AND SALTED EGG SALAD
INGREDIENTS
4 pcs Lady Finger Eggplant
1 pc Tomato, medium de-seeded and cut into strips
½ pc Red Onion, cut into Strips
1 pc Salted Egg, cut into cubes
1 stalk Coriander Leaves for Garnish
Dressing:
½ cup Calamansi Juice
1/3 cup Sugar
¼ cup Fish Sauce
1 Tbsp Coriander stem, chopped finely
1 Tbsp Red Capsicum, chopped finely
METHOD
1. Wash the eggplant and with a fork or a skewer, poke deep holes to allow for even cooking.
2. Put on grill and cook until skin is burnt or eggplant has a soft consistency when touched
3. Place cooked eggplant in a bowl and cover with cling wrap, allowing it to steam
4. For the dressing: add all the ingredients in a mixing bowl and whisk until all sugar are dissolved.
5. To plate: peel the skin off the eggplant and place in a serving dish. With a fork, flatten it out but make sure not to break the eggplant.
6. Spoon in the dressing making sure that the eggplant is well covered with the dressing.
7. Add the tomatoes, red onion, salted egg on top
8. Finish off with the fresh coriander leaves before serving.