Roast pork belly salad with sesame dressing
Whenever we roast pork belly, I always make extra so we can enjoy some the next day with a salad for breakfast, lunch or dinner. Once you have that gorgeous meat in the fridge, all you need do is combine it with whatever you have on hand that inspires you.
900g boned pork belly 1 tbsp lard or other good-quality animal fat Sea salt 1 tbsp shichimi togarashi (chilli pepper seasoning), or to taste
2 tbsp hulled tahini 2 tbsp tamari or coconut aminos 2 tbsp apple cider vinegar 1 tbsp honey (optional) 2 garlic cloves, finely chopped 1 tbsp finely grated ginger 2 tbsp sesame oil 2 tbsp extra-virgin olive oil
1⁄4 Chinese cabbage (wong bok) (about 280g), shredded 4 spring onions, cut into thin strips 1 large carrot, cut into matchsticks 1 cucumber, deseeded and cut into matchsticks 1 large handful of alfalfa sprouts (about 80g) 1 large handful of mixed salad leaves 1 large handful of coriander leaves 80g (½ cup) pine nuts, toasted 1½ tbsp toasted sesame seeds
1. Preheat the oven to 240°c (you need to start by blasting the pork with heat).
2. Place the pork belly on a wire rack in the kitchen sink, carefully pour boiling water over the pork skin and pat dry with paper towel.
3. Rub the pork skin with the lard or fat, season with salt and place in a large roasting tin. Roast for 35-40 minutes until the skin starts to bubble. Reduce the temperature to 150°C and continue to roast the pork belly for 1 hour until tender. Remove from the oven and allow to rest. If the crackling doesn’t crackle enough, place the pork belly, crackling-side up, under a hot grill for a few minutes. Sprinkle over the togarashi.
4. To make the sesame dressing, combine all the ingredients in a bowl and mix well.
5. To make the salad, combine all the ingredients in a large bowl and gently toss.
6. Cut the pork into thick slices and serve with the salad and sesame dressing. SERVES 4–6