This recipe needs to be started the night before
Pork Belly Salad (Feeds 4 hungry adults)
1.4Kg piece of pork belly
4 teaspoons of https://gewurzhaus.com.au/product/crunchy-pork-crackling-rub/
or 2 teaspoons of really good salt
a slice tin for roasting
1 bunch of coriander
1/2 bunch of mint
1 fennel bulb finely shaved, keep the fennel tops for the salad
1 green chilli sliced
1 red onion finely sliced
1 bag of mixed salad green
1 lebanese cucumber cut into rounds
1 tablespoon miso paste – I use https://www.kaokaomiso.com/
1 teaspoon of chilli paste
1 garlic clove minced
1 tablespoon apple cider vinegar
2 tablespoons olive oil
Salt and Pepper
For the pork
1. Place the pork onto a board and dry really well with some paper towel. Score the fat of the pork belly if it hasn’t already been by the butcher with a Stanley knife. Rub in the 4 teaspoons of the pork crackle spice , or if you don’t have this then rub the salt into the skin. Place in a baking dish and place in the bottom of the fridge, preferably in the crisper draw uncovered overnight to dry out.
2. The next day preheat your oven to 220C and take your pork out of the fridge 30 minutes before to come to room temperature. Place into the slice tin and roast in a hot oven for 30 minutes to get the crackling started. Turn the oven down to 160C and roast for a further 2.5 hours or until the meat is tender and the internal temperature is 71 degrees for medium or 77 degrees for well done. Place onto a board to rest for 15 minutes before slicing for the salad.
For the Dressing
3. Measure all the ingredients into a glass jar and shake really well to combine
For the Salad
4. Prepare a bowl of iced water and set aside. Slice the fennel finely and place into the ice water to keep crisp. When needed drain well.
5. Place the lettuce or whatever greens you have on hand into a bowl. Sprinkle over the crispy fennel, chilli, herbs, onion and cucumber. Drizzle on the dressing and mix well to combine all the ingredients.
6. Place the salad onto your favourite serving platter place the pork belly bites on top and drizzle over the leftover dressing. Top with some extra chilli and mint.
This I guarantee you will be on high rotation this summer.