Ingredients
For the meat
- 600 g pork belly
- 6 g satay powder
- 16 g fish sauce
- 10 g soy sauce
- 4 g coarsely ground black pepper
- 10 g Bresc Garlic puree
For the salad
- 1 cucumber
- 1 large carrot
- ½ white onion
- ½ red onion
- salt
- 4 g sugar
- coriander and mint leaves
- 2 stalks spring onion, in rings
- 2 French loaves
- 50 g deep-fried onions
For the dressing
- 25 g grated lime peel and lime juice
- 15 g sugar
- 15 g fish sauce
- 2 dessertspoons water
- 10 g Bresc WOKchilli
- 8 g Bresc Ginger puree
- 4 g Bresc Lemongrass puree
For the chili mayonnaise
- 200 g mayonnaise
- 1 dessertspoon fish sauce
- 1 dessertspoon mint and coriander, chopped
- 2 dessertspoons Bresc WOKchili
- 1 lime, grated peel and juice