Five-spice belly pork with mango, pickled ginger and glass noodle salad
Prep time less than 30 mins
Cook time less than 30 mins
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.
Preheat the oven to 200C/400F/Gas 6.
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.
Turn the belly skin-side down and season the flesh side with one teaspoon of Chinese five-spice.
Put the ginger, garlic and spring onions into a casserole dish or roasting tin and lay the pork belly on top.
Bake for one hour, then lower the temperature to 170C/325F/Gas 4 and cook for another hour.
If the pork belly catches in the pan, add a tablespoon of water and tablespoon of soy sauce.
For the dressing, whisk together all the dressing ingredients.
For the salad, combine all the salad ingredients in a bowl and toss to combine.
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.
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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