Pork Belly Salad

Because any salad that has pork crackle in it, is alright by me.

I know that it has been the season of indulgence: lots of food, lots of drink, lots of cheese but last night I made a cracker of a salad that I just have to share with you guys. If, like me, you have been eating LOTS of the same kind of stuff: meat, potatoes, salad, leftovers (AGAIN DEAR GOD WHEN WILL THE HAM END) you might be hankering for something that tastes a little different. I know I get to early Jan and am DESPERATE for some asian flavours, anything with some kick and spice that wakes my palette up again, and this salad did it for me. I made it up as I went, I knew the kind of stuff I wanted and then just threw it all together and it worked! We ate every last bit, the girls LOVED it and I know it will be made over and over. Love when that happens.

Pork Belly Salad (feeds 6-8 people)

1-1.5 kilos of pork belly (I used two small pieces from Woolies like this)
1 packet vermicelli noodles
1 large packet mixed green salad leaves
2 cucumbers chopped diagonally into chunks
1 bunch mint
1 bunch coriander
1 small packet mixed nuts (crushed)

Dressing for salad
(I didn’t pay much attention to measurements I’m afraid but at the end I had about 1.5 cups of dressing in total)
1 Garlic clove grated
3 Shallots finely chopped
1/2 cup Soy sauce
2 splashes Fish sauce
Juice of a lemon
Tablespoon brown sugar
2 splashes rice wine vinegar
1 splash Shaoxing wine

1.Score the pieces of pork belly with a sharp knife on the diagonal and rub with a little olive oil and lots of salt. You can use a fresh blade of a stanley knife that works wonders and controls how deep your cuts are. You could add in some extra spices to the rub if you wanted (Chines five spice would have been good but I didn’t have any). Place on a wire rack on a roasting tray and place into a hot oven 220 fan forced for 20 mins to get that crackle started. The turn down to 150 degrees for a further 1.5 hours. It doesn’t matter how long you cook it for – the longer and slower the better to let all that fat render out. I crank up again at the end for 10 mins or so to let that crackle get REALLY good and set aside to rest for 15 mins or so. Once it has cooled cut into 2-3cm thick pieces and serve on a platter

2. Boil your kettle and place the vermicelli noodles into a bowl and pour water over until cover and let it sit for a few minutes then drain and rinse in cold water

3. Grab a big bowl or platter and throw in the mixed salad bag, the cucumbers that you have chopped in a diagonal pattern into chunks, the ripped mint leaves, finely chopped corainder and then the nuts that you have whacked between a folded piece of baking paper (save a handful aside to top the salad at the end), or teatowel – however you like to do this! Add in the cooled noodles.

4. Mix together all your dressing ingredients together in a bowl and add in some finely chopped spring onions/shallots and pour over the salad. Mix with your hands and top with extra mint leaves and some nuts you have kept aside

5. Serve to table with the pork belly on another platter and some chopped chilli for those that like some extra kick – I would add into the salad dressing if the kids weren’t eating it. I served a big amount of salad and placed a few pieces of pork belly and crackle on top.

Kid version:

Adult version:

This salad would also work perfectly with Beth’s chicken (chicken or pork mince) tossed through it for a cheaper version or if pork belly is not really your thing.

Print Recipe
5 from 2 votes

Pork Belly Salad

This delicious salad is packed full of asian flavours with the crispy pork belly on top and the crunch of nuts, you will love it.
Prep Time15 mins
Cook Time2 hrs
Resting time15 mins
Total Time2 hrs 15 mins
Course: Salad

Ingredients

  • 1-1.5 kilos pork belly
  • 1 packet vermicelli noodles
  • 1 packet mixed salad greens
  • 2 medium cucumbers chopped diagonally into chunks
  • 1 small packet mixed nuts
  • 1 bunch mint leaves pulled off whole
  • 1 bunch coriander finely chopped add in some of the stalks too

Dressing

  • 1 clove garlic minced or grated
  • 3 shallots finely chopped
  • 1 red chilli finely chopped
  • 1/2 cup soy sauce
  • 2 splashes fish sauce
  • 1 lemon or lime juiced
  • 1 tablespoon brown sugar
  • 2 splashes rice wine vinegar
  • 1 splash Shaoxing wine

Instructions

  • Score the pieces of pork belly with a sharp knife on the diagonal and rub with a little olive oil and lots of salt. You can use a fresh blade of a stanley knife that works wonders and controls how deep your cuts are. You could add in some extra spices to the rub if you wanted (Chines five spice would have been good but I didn’t have any). Place on a wire rack on a roasting tray and place into a hot oven 220 fan forced for 20 mins to get that crackle started. The turn down to 150 degrees for a further 1.5 hours. It doesn’t matter how long you cook it for – the longer and slower the better to let all that fat render out. I crank up again at the end for 10 mins or so to let that crackle get REALLY good and set aside to rest for 15 mins or so. Once it has cooled cut into 2-3cm thick pieces and serve on a platter
  • Boil your kettle and place the vermicelli noodles into a bowl and pour water over until cover and let it sit for a few minutes then drain and rinse in cold water
  • Grab a big bowl or platter and throw in the mixed salad bag, the cucumbers that you have chopped in a diagonal pattern into chunks, the ripped mint leaves, finely chopped corainder and then the nuts that you have whacked between a folded piece of baking paper (save a handful aside to top the salad at the end), or teatowel – however you like to do this! Add in the cooled noodles.
  • Mix together all your dressing ingredients together in a bowl and add in some finely chopped spring onions/shallots and pour over the salad. Mix with your hands and top with extra mint leaves and some nuts you have kept aside
  • Serve to table with the pork belly on another platter and some chopped chilli for those that like some extra kick – I would add into the salad dressing if the kids weren’t eating it. I served a big amount of salad and placed a few pieces of pork belly and crackle on top.

This won’t be the last time it makes the table this summer: dead easy to make (the roasting takes time but it’s not labour intensive) and the salad bit takes literally 4 minutes to throw together. Loved this one and I hope you guys do too!

What have you been cooking or eating?
Or are you on strike?
I only wish I could be!!

Comments


  1. Oh my gosh you had me at pork belly!!!

  2. Looks divine, will definitely be trying this! Thanks


  3. Holy Batman. So good I made it TWICE this week. We skipped out on the noodles and overdosed the mint and coriander – amazzzzzing. So good, huz said it took him right back to memories of Melb’s ChinChin. Thanks Beth, you’re a bloody legend! x

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