Sticky Honey & Sesame Pork Belly Salad Recipe

Ingredients

500g pork belly strips
A thumb of ginger
2 garlic cloves
1 chilli
1 star anise
2 tbsp sesame seeds
2 tbsp tamari
2 tbsp honey
1/2 chicken stock cube
1 beetroot
1 red onion
100g kale
100g mixed bean sprouts
1 blood orange
1 lime
A large handful of mint, leaves only
300ml boiling water
1 tbsp olive oil
Sea salt and freshly ground pepper

Total: 2 hrs 15 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Warm your oven to 160C/Fan 140C/Gas 3. Pop the pork belly strips into a small, deep casserole dish. Peel and grate over the ginger and the garlic clove. Thinly slice the chilli and add to the dish along with the star anise, 2 tbsp sesame seeds, 2 tbsp tamari and 2 tbsp honey. Crumble in half of the stock cube. Pour over 300ml boiling water and stir together to combine. Cover the top of the dish with a lid or tin foil and slide into the oven. Cook the pork for 2 hrs, till the pork is tender. After 2 hrs, remove the foil from the top of the pork and return to the oven for 10-15 mins, till caramelised and sticky.

2. Just before serving, make the salad. Peel the beetroot and slice it thinly into matchsticks. Peel and thinly slice the onion. Strip the kale leaves away from any thick stalks and thinly shred the leaves. Add the beetroot, onion and kale to a salad bowl. Tip in the bean sprouts. Grate in the zest of the orange and lime and squeeze in the juice. Add the mint leaves, 1 tbsp oil and a pinch salt and pepper. Toss everything together.

3. Divide the salad between plates and serve the pork belly on the side.

Yaffle

Rating

Really tasty recipe and it uses store cupboard staples. It can handle a fair bit of chilli, if that's your preference. It's not a dish for people that prefer to set the fat aside but it does render down quite well with this method. I served the pork with a celeriac remoulade instead, with lots of citrus.