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Five-spice pork belly and nectarine salad
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Summer salad featuring crispy pork crackling and sweet nectarines for a delightful combination.
Ingredients:
  • 1.2kg pork belly, scored at 1cm intervals
  • 9.20 gm olive oil
  • 9.60 gm 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
  • 250.00 ml fresh coriander leaves
  • 250.00 ml fresh mint leaves
  • 1 long fresh red chilli
  • 31.50 gm soy sauce
  • 1 tabespoon rice wine vinegar
  • 21.00 gm fresh lime juice
  • 4.00 gm brown sugar
  • 1 tsp grated ginger
Instructions:
  • Preheat the oven to 230C/210C fan forced. Place the pork belly on a rack in a roasting pan, skin side up. Drizzle with oil and massage the sea salt and Chinese five spice blend into the cuts.
  • Roast the pork belly at high heat until the rind crackles. Lower the temperature and continue roasting until tender. Increase the heat to make the rind bubbly and crisp. Rest for 10 minutes before slicing.
  • Finely chop half of the chili. In a jug, mix together garlic, soy sauce, vinegar, lime juice, sugar, and the finely chopped chili. Strain ginger into the jug, excluding the pulp. Whisk everything together until well combined. Season to taste.
  • Finely slice the last chili. Combine nectarine, rocket, spinach, cucumber, onion, coriander, mint, and sliced chili in a large bowl. Mix well. Distribute onto plates, add sliced pork belly on top, and drizzle with dressing.

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