Ingredients
500g piece pork belly
2 tbsp sea salt
1 Lebanese cucumber
120g baby spinach
1/2 long red chilli
finely sliced
1/2 red onion
finely sliced
½ cup mint leaves
½ cup coriander leaves
1 mango
sliced
1 lime
quartered
1 clove garlic
finely minced, for dressing
½ tbsp caster sugar
for dressing
1 tbsp rice wine vinegar
for dressing
2 tbsp fish sauce
for dressing
1 tbsp water
for dressing
1 tbsp juice of lime
for dressing
Equipment
- 1 sharp blade
- 1 shallow baking dish
- 1 jar with a screw top lid
- 1 large bowl
Instructions
- Heat oven to 240°C conventional (220°C fan-forced). Score the skin of the pork belly with a sharp blade and salt it liberally, then place in a shallow baking dish skin-side up. Bake for 15 minutes, then immediately drop oven temperature to 180°C conventional (160°C fan-forced) and cook for a further 40-50 minutes. Set aside to cool.
- For dressing, combine all ingredients in a jar with a screw top lid and shake well.
- Slice pork belly into 3cm cubes. Halve cucumber lengthwise and remove seeds. Slice on the diagonal. In a large bowl, combine cucumber, spinach, chilli, onion, herbs and mango. Drizzle over most of dressing and toss well to combine.
- Divide salad ingredients between four plates and distribute pork belly. Drizzle with extra dressing and serve with lime wedges.
Notes
Tip
Ask your butcher to score the skin of the pork belly. Alternatively, use a stanley knife.
Variation
If mangoes are out of season, a green mango from your Asian supermarket will be just as delicious. Slice the flesh into very thin matchsticks.
