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Crispy pork, pumpkin and coriander salad
Crispy pork, pumpkin and coriander salad
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Prep Time:
25 minutes
Cook Time:
135 minutes
Total Time:
160 minutes
Enhance dressing with sweet chilli sauce for a sweet and spicy kick. Sprinkle crispy crackling on top for added texture.
Ingredients:
  • 1kg piece boneless pork belly, rind scored
  • 1kg butternut pumpkin, peeled, deseeded, sliced
  • 125ml (1/2 cup) sweet chilli sauce
  • 60ml (1/4 cup) fish sauce
  • 10.00 gm caster sugar
  • Small mixed lettuce leaves, to serve
  • Micro coriander leaves, to serve
Instructions:
  • Preheat the oven to 220C/200C fan forced. Dry the pork rind with paper towel. Place the pork on a rack over a roasting pan, rind-side up. Add boiling water just below the pork. Season the rind with salt, rubbing it into the cuts. Roast for 30 minutes.
  • Lower the oven temperature to 200C/180C fan forced. Continue roasting for 1 hour and 15 minutes, adding water if needed. Then raise the oven temperature to 240C/220C fan forced and roast for another 15 minutes, or until the pork is tender and the rind crackles. Let the pork rest on a clean chopping board for 15 minutes before slicing into pieces.
  • While the pork is resting, transfer the pumpkin to a baking tray and generously coat with oil. Roast at 220C for 25 minutes or until golden, then lower the oven temperature to 200C/180C. Plate the pumpkin once done.
  • In a large bowl, mix together the sweet chilli sauce, fish sauce, and caster sugar. Add the pork and coat it evenly. Place the pork over the pumpkin, saving the chilli sauce mixture. Sprinkle the leaves and coriander over the pork. Finish by drizzling the reserved dressing over everything.

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