Image by Guy Bailey
Ingredients (17)
- 1.2kg pork belly, scored at 1cm intervals
- 2 tsp olive oil
- 1 tbsp sea salt
- 1 tsp Chinese five spice
- 3 nectarines, cut into wedges
- 120g mixed baby rocket and baby spinach salad leaves
- 2 Lebanese cucumbers, halved, deseeded, diagonally sliced
- 1/2 small red onion, thinly sliced
- 1 cup fresh coriander leaves
- 1 cup fresh mint leaves
Dressing
- 1 long fresh red chilli
- 1 garlic clove, crushed
- 1 1/2 tbsp soy sauce
- 1 tabespoon rice wine vinegar
- 1 tbsp fresh lime juice
- 1 tsp brown sugar
- 1 tsp grated ginger
Method
- Step 1 Preheat the oven to 230C/210C fan forced. Place the pork belly, rind side up, on a rack in a roasting pan. Drizzle with oil and rub the combined sea salt and Chinese five spice into the cuts.
- Step 2 Roast the pork belly for 30-40 minutes or until the rind begins to crackle. Reduce the temperature to 160C/140C fan forced. Roast for 1 1/2 hours or until pork is tender. Increase the temperature to 240°C/220°C fan forced. Roast for a further 15-20 minutes or until the pork rind is bubbling and crisp. Set aside for 10 minutes to rest. Slice.
- Step 3 For dressing, finely chop half the chilli. Combine garlic, soy sauce, vinegar, lime juice, sugar and finely chopped chilli in a jug. Strain ginger into the jug, discarding the pulp. Whisk to combine. Season.
- Step 4 Thinly slice the remaining chilli. Place the nectarine, rocket and spinach, cucumber, onion, coriander, mint and sliced chilli in a large bowl. Toss to combine. Divide among serving plates, top with sliced pork belly and drizzle with the dressing.