Crisp Pork Belly with Sour Peach Salad

 

Crispy Pork Belly with Sour Peach Salad - Valli Little

INGREDIENTS

Sour Peach Salad:

METHOD

  1. Score the pork belly skin in a crisscross pattern. Place pork on a rack in the sink and pour over a kettle of boiling water (this will result in crisp crackling). Pat dry with paper towel.
  2. Combine garlic, soy sauce, oil, chilli and five spice in a bowl with 2 teaspoons sea salt. Rub marinade into pork skin. Cover and refrigerate for at least 4 hours or overnight.
  3. The next day, preheat the oven to 220°C. Place the pork on a rack in a roasting pan, skin-side up. Pour enough boiling water to fill the pan to just below the rack and roast for 30 minutes or until the skin is crispy. Reduce temperature to 180°C and cook for a further 1 1/2 hours or until the meat is tender.
  4. Rest, loosely covered with foil, for 10 minutes. For the sour peach salad, combine the oil, lime juice, garlic, chilli, sugar, fish sauce and soy sauce in a bowl, stirring to dissolve the sugar. Place the macadamias, eschalot, herbs and peach in a bowl.
  5. Drizzle over most of the dressing and toss to combine.
  6. Carve the pork, drizzle with the remaining dressing and serve with the sour peach salad. Serves 6-8.

Recipe by Valli Little. Reproduced with the permission of delicious magazine and ABC Books.

Ingredients for Crisp Pork Belly with Sour Peach Salad

Garlic Head Each

$3.00 ea
$29.99
 

Kikkoman Less Salt Soy Sauce 250ml

$5.29 ea
 

Rosto Extra Virgin Olive Oil Mellow 750ml

$13.69 ea
 

Gourmet Organic Herbs Chilli Flakes 20g

$3.99 ea
 

Crisco Peanut Oil 750ml

$8.00 ea