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Five-spice belly pork with mango, pickled ginger and glass noodle salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Chefs: Put Your Menu Where Your Mouth Is
Irresistible slow-roasted pork belly is given a light touch with Chinese flavours and a fresh salad. A wonderful way to serve pork in the summertime.

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the pork, score the skin with a sharp knife in ½cm/¼in lines. Season generously on both sides with salt, rubbing the salt well into the scored skin.

  3. Turn the belly skin-side down and season the flesh side with one teaspoon of Chinese five-spice.

  4. Put the ginger, garlic and spring onions into a casserole dish or roasting tin and lay the pork belly on top.

  5. Bake for one hour, then lower the temperature to 170C/325F/Gas 4 and cook for another hour.

  6. If the pork belly catches in the pan, add a tablespoon of water and tablespoon of soy sauce.

  7. For the dressing, whisk together all the dressing ingredients.

  8. For the salad, combine all the salad ingredients in a bowl and toss to combine.

  9. To serve, place the salad on four plates. Slice the pork and it serve on top of the salad. Drizzle over a little dressing (1-2 tablespoons per serving) to finish.

Ingredients

For the pork

  • 1kg/2lb 4oz pork belly, skin on
  • 1½ tsp salt
  • 1 tsp Chinese five-spice
  • 2 tbsp roughly chopped ginger
  • 5 garlic cloves, roughly chopped
  • 3 spring onions, roughly chopped
  • splash soy sauce (if needed)

For the dressing

  • 4 tbsp chicken stock
  • 4 tbsp soy sauce
  • 4 tsp palm sugar
  • 4 tsp plum sauce
  • 4 tsp balsamic vinegar

For the salad

  • 1 large head Little Gem lettuce, sliced
  • ½ mango, chopped
  • 4 tbsp pickled ginger
  • 2 tbsp salted peanuts
  • 1-2 red chillies, finely sliced (to taste)
  • 2 spring onions, finely sliced
  • 1 tsp roasted sesame seeds
  • 2 tbsp finely chopped red onion
  • 4 tbsp chopped coriander leaf
  • large handful cooked glass noodles

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Five-spice belly pork with mango, pickled ginger and glass noodle salad

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