1 x Riverview Farms Pork Roast
1/2 x Wombok cabbage (the other half of the leaves can be used to serve the salad in)
3 x shallots - sliced thinly
1/2 x bunch of coriander
1/2 x bunch of mint
3 x carrots - peeled and grated
1/2 a papaya peeled and sliced 0.5cm thick
1 x mango cheek peeled and sliced 0.5cm thick
2 x tablespoons of fried shallots - store-bought
1 x Habanero chili - sliced thin to serve on the side
1 x lemongrass - the white section
1 x garlic clove - peeled whole
1/4 x cup Mirin
1/3 x cup light soy sauce
1 x lime juice and zest
1 x tablespoon honey
Blitz the lemongrass, ginger, garlic until fine and then add the mirin, soy, lime juice and honey. Blitz for 10 seconds to combine. Set aside.
Thinly slice the wombok, shallots, herbs, carrot and mix into a large bowl.
Slice the papaya and mango into 0.5cm pieces and set aside. Try to keep in shape.
With a knife cut in between the pork crackle and the pork itself. Slice pork 1cm thick and then cut up the pork crackle into pieces.
Get a large serving platter and add the wombok mix onto the platter, leaving some of the side to place pork along. Add the papaya and mango on top of the wombok then pour over the dressing after giving it a little stir. Add the sliced pork along the side of the platter and add the pork crackle in between the pork and the wombok.
Sprinkle over fried shallots and add chili on the side.