Taxi 12-hour sticky pork with red chili dressing

Slow cooked pork belly is one of those products that changes texture for every 1C change in its cooking temperature.  When cooked at 70C it has a firm delicate texture like steak when cooked at 85C all of the connective tissue melts a the becomes sticky, soft and pleasantly stringy perfect for rillets or pulled pork.

The following recipe is by Michael Lambie from his time a TAXI in Federation square.

  • 100g pork belly
  • 100 ml olive oil
  • 2 clove garlic
  • 2 star anise
  • 100g palm sugar
  • 4 tbs fish sauce
  • 2 red chili
  • 20g ginger
  •  1 lime juice
  • 1 tbs sugar
  • ½ cucumber, shredded
  • Coriander, mint, viet mint
  • 2 scallops


Place 100g pork belly in a CV bag with olive oil, 1 garlic clove and star anise, and poach in water bath for 12 hours @ 70 degrees. Once cooked, fry pork till golden and coat with molten palm sugar and 2 tbs fish sauce.

For the dressing, combine chili, 1 garlic clove, ginger, sugar, lime juice and 2 tbs fish sauce in a mortar and pestle, and grind to a paste.

For the salad, combine cucumber, mint, coriander, Vietnamese mint and dress with a bit of the red chili dressing. Pan fry scallops to serve with pork.