Sauté of Squid with crispy pork belly

  Serves 4


  • 300g squid (cut into serving pieces and scored if desired)
  • 100-200g braised belly of pork (see ingredients/method below for braising liquid).  You can make extra and have it the next day, to make the most of the effort.
  • 15g coriander
  • 10g Thai basil
  • 5g Vietnamese mint
  • 15g sliced spring onion
  • 50g Mizuna lettuce
  • 30g diced paw paw
  • 20g julienne pickled chilli
  • 20g julienne pickled ginger
  • 6 cherry tomatoes
  • 4 tbsp dressing made from braising liquor
  • 1 tbsp sesame seed oil
  • 20g Crisp fried rice vermicelli
  • peanut oil
  • salt and pepper

Braising liquor and dressing:

  • 1 tsp red chilli paste
  • 100ml oyster sauce
  • 100g fresh pineapple
  • 2 cloves garlic
  • 200ml hoi sin sauce
  • 100ml tomato sauce
  • 100ml soy sauce
  • 40g fresh ginger
  • 250ml rice wine vinegar
  • 150ml sesame seed oil (for the dressing at the end)


Pork belly

  1. Combine all braising liquor ingredients (except sesame seed oil) and process to a puree.  Pass through a strainer.
  2. Marinade pork belly for 1 hour.
  3. Transfer the marinade and pork belly to a saucepan, bring to the boil, then simmer gently for one hour, then allow the pork to cool in the liquor.
  4. Remove the pork belly, scrape off excess sauce and put aside until needed.
  5. For the dressing, take the marinade, whisk in 200ml ice-cold water and 150ml of sesame seed oil, add a little rice wine vinegar if needed.

Assembly of the dish

  1. Cut the pork belly into nice even bite-sized pieces, season with chilli-salt and cornflour, fry in peanut oil until crispy.
  2. Sauté the squid with sesame seed oil
  3. Combine squid in a bowl with all other ingredients (not pork), toss well and season.
  4. Add the pork belly pieces and toss again with a little of the dressing.  Arrange the salad neatly on four plates, high in the centre.
  5. Drizzle some of the remaining dressing around, top with some fried vermicelli and serve.

Source: Canberra Time Food and Wine lift-out, Henrik Iversen (Hyatt Canberra) Valentine's dinner.