MKR Recipes Episode 12: Amy and Lara’s Ceviche Betel Leaf with Pork Crackling and Peanut Relish

Ingredients

250g sashimi-grade coral trout, cut into 1cm dice

1 tbs lime juice

2 tsp lemon juice

12 betel leaves

Sliced red chilli, to garnish

Pork Crackle

500g pork skin, scored, cut into 5cm pieces

Vegetable oil, for deep frying

Peanut Relish

100g roasted peanuts, finely chopped

2 ½ tbs lime juice

2 tsp fish sauce

2 tsp grated palm sugar

1-2 small red chillies, finely chopped

3 tbs finely chopped coriander

Salad

2 tbs lime juice

2 tsp fish sauce

2 tsp grated palm sugar

1 eschallot, thinly sliced

1 long red chilli, finely chopped

½ tsp finely grated ginger

½ cup coarsely chopped Vietnamese mint

¼ cup coriander leaves

1 green apple, cut into matchsticks

Method

To prepare pork crackle, pat skin dry with paper towel and place on a rack over a tray. Sprinkle with a