Ingredients
For the meat
- 1500 g pork belly
- 15 g satay powder
- 40 g fish sauce
- 25 g soy sauce
- 10 g coarsely ground black pepper
- 25 g Bresc Garlic puree
For the salad
- 2 ½ cucumber
- 2 ½ large carrot
- 2 white onion
- 2 red onion
- salt
- 10 g sugar
- coriander and mint leaves
- 5 stalks spring onion, in rings
- 5 French loaves
- 125 g deep-fried onions
For the dressing
- 60 g grated lime peel and lime juice
- 35 g sugar
- 35 g fish sauce
- 5 dessertspoons water
- 25 g Bresc WOKchilli
- 20 g Bresc Ginger puree
- 10 g Bresc Lemongrass puree
For the chili mayonnaise
- 500 g mayonnaise
- 3 dessertspoon fish sauce
- 3 dessertspoon mint and coriander, chopped
- 5 dessertspoons Bresc WOKchili
- 3 lime, grated peel and juice