Roast pork belly salad with sesame dress­ing

Good Health Choices - - Eat Smart -

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

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