The Courier-Mail

CRISPY PORK, PUMPKIN AND CORIANDER SALAD

- RECIPE: ALISON ADAMS PHOTOGRAPH­Y: JEREMY SIMONS

SERVES 4 PREPARATIO­N TIME: 25 MINUTES COOKING TIME: 2 HOURS 15 MINUTES 1kg piece boneless pork belly, rind scored 1kg butternut pumpkin, peeled, deseeded, sliced 125ml (½ cup) sweet chilli sauce 60ml (¼ cup) fish sauce 2 tsp caster sugar Small mixed lettuce leaves, to serve Micro coriander leaves, to serve

METHOD

1. Preheat oven to 220C/200C fan-forced. Pat pork rind dry with paper towel. Place pork, rind-side up, on a rack set over a roasting pan. Pour in enough boiling water to reach just below the pork. Season rind with salt, rubbing into cuts. Roast for 30 minutes. 2. Reduce oven to 200C/180C fan-forced. Roast for another 1 hour 15 minutes, topping up water as necessary. Increase oven to 240C/220C fan-forced. Roast for another 15 minutes or until the rind crackles and pork is tender. Transfer to a clean chopping board. Set aside for 15 minutes, to rest. Cut into pieces. 3. Meanwhile, place the pumpkin on a baking tray. Spray with oil. Cook, turning halfway, for 25 minutes or until golden, reducing oven to 200C/180C once pork is resting. Arrange on a plate. 4. Combine the sweet chilli sauce, fish sauce and caster sugar in a large bowl. Add the pork and toss to coat. Arrange pork over the pumpkin, reserving chilli sauce mixture. Scatter the leaves and coriander over the pork. Drizzle with the reserved dressing.

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