Name: Crispy pork belly salad
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 1
Ingredients: 1kg boneless pork belly; 36.40 gm extra virgin olive oil; 9.60 gm sea salt flakes; 1 tsp caraway seeds; 2 brown onions, halved; 250.00 ml apple cider; 127.50 gm chicken stock; 2 baby fennel, thinly sliced lengthways; 40.00 ml mandarin juice; 20.00 ml white wine vinegar; 5.90 gm wholegrain mustard; 1.25 gm ground ginger; 2 ready-to-eat beetroot, very thinly sliced; 2 ruby red grapefruit, segmented; 3 mandarins, peeled, sliced crossways; 120g bag 4-leaf salad mix; 20.00 ml pepitas

Crispy pork belly salad

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Prep Time:
15 minutes

Cook Time:
120 minutes

Total Time:
135 minutes

Year-round salad: Crispy pork belly with citrus dressing and greens.

Ingredients:

1kg boneless pork belly
36.40 gm extra virgin olive oil
9.60 gm sea salt flakes
1 tsp caraway seeds
2 brown onions, halved
250.00 ml apple cider
127.50 gm chicken stock
2 baby fennel, thinly sliced lengthways
40.00 ml mandarin juice
20.00 ml white wine vinegar
5.90 gm wholegrain mustard
1.25 gm ground ginger
2 ready-to-eat beetroot, very thinly sliced
2 ruby red grapefruit, segmented
3 mandarins, peeled, sliced crossways
120g bag 4-leaf salad mix
20.00 ml pepitas

Instructions:

Preheat the oven to 240C (220C fan-forced) and line a large baking tray with baking paper.
Dry the pork rind thoroughly with a paper towel. Gently brush it with 2 teaspoons of oil and season with salt and caraway. Place sliced onion in a medium roasting pan, then lay the pork on top, with the rind facing upward. Roast in the oven for about 30 minutes or until the rind begins to crackle.
Preheat the oven to 160C/140C fan-forced. Surround the pork with cider and stock in the pan, avoiding the rind. Bake for 1 hour and 30 minutes or until the pork is tender. Let the pork rest for 15 minutes before serving.
Place fennel on tray in a single layer. Drizzle with remaining 2 teaspoons of oil, then season with salt and pepper. Bake for 25 minutes until golden brown.
In a small bowl, combine mandarin juice, vinegar, mustard, ginger, and remaining oil. Season with salt and pepper to taste.
Cut the ingredients into 3cm squares. Combine beetroot, grapefruit, mandarin, salad mix, and fennel on a serving platter. Top with pork, drizzle with dressing, sprinkle with pepitas, and serve.

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