Five-spice pork belly and nectarine salad

serves / 4 prep / 20 minutes cook / 2 hours 30 minutes

Ingredients

1.2kg pork belly, scored at 1cm intervals 2 tsp olive oil

1 tbsp sea salt

1 tsp chinese five spice

3 nectarines, cut into wedges

120g mixed baby rocket and spinach leaves 2 lebanese cucumbers, halved, deseeded, diagonally sliced

1⁄2 small red onion, thinly sliced

1 cup fresh coriander leaves

1 cup fresh mint leaves

DRESSING:

1 long fresh red chilli 1 garlic clove, crushed 1 1⁄2 tbsp soy sauce 1 tbsp rice wine vinegar 1 tbsp fresh lime juice 1 tsp brown sugar

1 tsp grated ginger 1. Preheat the oven to 230C/210C fan-forced. Place the pork belly, rind side up, on a rack in a roasting pan. Drizzle with oil and rub the combined sea salt and chinese five spice into the cuts. 2. Roast the pork belly for 3040 minutes or until the rind begins to crackle. Reduce the temperature to 160C/140C fanforced. Roast for 1 1⁄2 hours or until pork is tender. Increase the temperature to 240C/220C fan-forced. Roast for a further 15-20 minutes or until the pork rind is bubbling and crisp. Set aside for 10 minutes to rest. Slice. 3. For the dressing, finely chop half the chilli. Combine garlic, soy sauce, vinegar, lime juice, sugar and finely chopped chilli in a jug. Strain ginger into the jug, discarding the pulp. Whisk to combine. Season. 4. Thinly slice the remaining chilli. Place the nectarine, rocket and spinach, cucumber, onion, coriander, mint and sliced chilli in a large bowl. Toss to combine. Divide among serving plates, top with sliced pork belly and drizzle with the dressing.