Nigel Slater’s Crisp Pork Belly with sweet fruit salsa- simple, slightly spicy delicious.
The recipe suggests a sweet peach salsa a bit hard to find in November, so we decided on plums with celery,
Ingredients
2 to 3 pounds pork belly, boned, skin intact and finely scored
For the Rub
3 cloves garlic
2 tablespoons light soy sauce
1 tablespoon peanut oil
2 teaspoons salt
1/2 teaspoon dried chile flakes
1 slightly heaping teaspoon Chinese five-spice powder
For the Peach Salsa
2 spring onions
1 small red chile
3 peaches
8 cherry tomatoes
1 small bunch coriander
Juice of 2 limes
3 tablespoons olive oil
Method
Put the pork in a china or glass dish. Peel and crush the garlic to a paste, stirring in the soy, oil, salt, chile flakes, and five-spice powder. Spread this paste over the skin and underside of the pork and leave it to marinate for a good four hours, if not overnight.
Preheat the oven to 425°F (220°C). Place the pork in a roasting pan, then cook, skin-side up, for about twenty minutes. Lower the heat to 400°F (200°C) and continue cooking for a further forty to fifty minutes, until the skin is dark and crisp. Keep your eye on the Pork, it might need longer to crisp up. We left it for a further 30 minutes.
Leave to rest for 15 minutes before carving.
Make the salsa. Trim and finely chop the green onions. Finely chop the chile. Peel, pit, and finely chop the peaches and tomatoes and chop the cilantro. Toss gently, then dress with the lime juice and olive oil. Serve the pork with the salsa.
Leave a Comment