Pork Belly

Place the pork belly, ginger and salt in a small pot, and cover with cold water. Bring the pot to a boil. Skim off any impurities, then reduce to a simmer. Continue cooking for 30 minutes.

Turn off the heat and leave the pork belly in the broth for another 15 minutes.

Remove the pork belly and allow to cool. Once cooled, thinly slice the pork, then in a pan over medium-high heat, fry the slices of pork belly until crispy.

Parcels

Bring a saucepan of water to a simmer, then add a pinch of salt. Blanche the green onions in the water for about 30 seconds, then remove with tongs and drain on a paper towel.

Place one prawn-half on a cutting board, cut-side-up, then top the prawn with one mint leaf, one Thai basil leaf and the other half of the prawn. Top the prawn and herb stack with the pork belly.

Now wrap a blanched piece of the scallion around the pork, prawn and herb stack, then tuck the green onion under itself to from a tight parcel. Repeat with the remaining ingredients.

Nuoc Cham dressing

Bring the fish sauce, water and sugar to a boil. Stir to dissolve the sugar. Take off heat and add remaining ingredients.

Plating

Arrange the mango on a platter in 12 small portions. Top with the Pork belly parcel. Drizzle with the Nuoc Cham dressing.