Honey-Roasted Pork Belly Summer Salad

Honey-Roasted Pork Belly Summer Salad Photo: Good Food

Ingredients

• 1 kg slow honey roasted pork belly cut into generous bite sized chunks
• 4 – 5 cups of your favorite vegetables cut into chunks - suggest a combination of blanched carrots, courgettes and green beans, cubed agria potatoes cooked till just el dente, vine-ripened tomatoes
• 2 eggs, boiled, shelled and halved
• ¼ cup  Ginger Honey Dressing (or to taste)

For Pork Belly

• 1 kg pork belly, boned
• 2 large onions, sliced
• 1 teaspoon pepper
• 3 tableopoons honey
• 20mls olive oil
• 1tblsp Maldon salt (or sea salt)
• salt and pepper

For Ginger Soy Dressing

Put the following ingredients in a jar that holds 2 cups of dressing and shake till combined:

• 3 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 2/3 cup olive oil
• 1/3 cup rice vinegar
• 1/2 cup soy sauce
• 3 tablespoons runny honey
• 1/4 cup water

Method

For Pork Belly

Preheat the oven to 180°C

Score the pork belly rind with a sharp knife1cm apart. Place the sliced onions in a roasting tray and sit the pork belly, rind side up, on top. Trickle with a little olive oil and sprinkle with salt and pepper. Place in the oven and cook for 1 hour.

After the first hour, remove from the oven and baste any fat and juices over. If the onions are dry, then add a few tablespoons of water to the pan. Continue to cook for a further 1 hour basting every 15-20 minutes.

The honey can now be poured over the belly and the oven temperature increased to 200°C. Cook for a further 30-40 minutes, basting every 5-10 minutes. Watch carefully so that it doesn’t burn.  As the honey becomes hotter, it will start to caramelise and leave a rich golden glaze over the pork.

Once cooked and tender, remove the belly from the oven and leave to rest for 10-15 minutes before cutting into chunks to serve with the salad.

To assemble

Mix the vegetables together gently in a large bowl with ½ of the dressing.

Spread the dressed vegetables over a large platter.

Place the pork belly chunks over the vegetables and lay the eggs decoratively along the middle.