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Of all the meals I have ever cooked, this Pork Belly Salad would have to be the one that is known as my signature dish. I ordered this in a restaurant once and loved it so much I came home and recreated my own version. It is the perfect summer meal with loads of fresh salad and gorgeous chunks of juicy pork belly with crispy crackling. Yum!
So here it is, what is now known amongst friends as My Famous Pork Belly Salad… share it with your friends, share it with your family or simply keep it all to yourself.
How to cook the perfect pork belly:
- Add a little olive oil to the bottom of a roasting dish (this will help stop the pork belly from sticking).
- Put your pork belly in the dish and add around a cup of water to the bottom – this stops the tender belly meat from drying out.
- Score the top of the pork belly and add a liberal amount of salt, ensuring it gets into all the scoring.
- Roast in a hot oven for 20 minutes then turn down to 160°C and roast for a further hour. You may need to add more water to the base of the pan as you go, ensuring it doesn’t completely dry out.
- After your pork belly is cooked you may need to turn the heat up to high again to finish your crackling. I highly recommend watching your pork belly at this time to make sure it doesn’t burn.
- Fresh baby spinach leaves
- Cherry tomatoes – halved
- Green apple – cut into fine slivers
- Red onion – cut into fine slivers
Put all the salad items into a bowl and toss.
- 3 cups fresh orange juice (100%, no sugar added)
- 1 teaspoon of fennel seeds
In a saucepan dry cook the fennel seeds for a few minutes until highly fragrant.
Add the orange juice and allow to simmer until reduced by half.
Set aside to cool.
To put your Pork Belly Salad together, cut the pork into large cubes. This usually is not a delicate operation and the cubes generally come out as chunks, but that’s half the fun.
In a large bowl, put your salad in and top with your warm pork belly.
Add your cooled dressing over the top.