Greg Pieper, executive chef at Domain Santai’s Bamboo Restaurant, shares the recipe for one of his pork belly specialities from a tempting menu.


Serves 6

1 kg Bangalow pork belly

King Crab Mix

  • 160g king crab meat
  • 2 lime leaves
  • 2 sprigs mint
  • Sesame Dressing
  • 35ml rice wine vinegar
  • 10ml sesame oil
  • 1 small shallot finely chopped
  • 10g finely chopped fresh ginger
  • 1 small garlic clove finely chopped
  • ¼ deseeded red chilli finely chopped
  • 40ml sugar syrup
  • 10ml light soy sauce
  • 15ml ginger juice
  • 2 limes juiced

Green Papaya Salad

  • 150g julienne green papaya
  • 30g baby coriander


Pork belly:

Braise in master stock for approximately two hours or until tender, cool, portion into six pieces.

Crab mix:

Finely chop lime leaves and mint and mix with crab. Sesame dressing: reduce rice wine by one third, sweat all ingredients then
add remaining liquid.


Julienne papaya then mix through baby coriander.

To serve:

Warm pork in oven for 15 minutes. Place crab mix in centre of plate, spoon sesame dressing around crab, place pork onto crab then put
salad mix on top of pork.