One of Spice Temple’s classic dishes, this is perfect with some rice and perhaps a bunch of Chinese broccoli, boiled and topped with oyster sauce. The pork is easy to cook and has many uses, while the salad is great with a store-bought roast chook shredded off the bone and tossed through for a quick dish.
1kg pork belly
white rice, to serve
½ small red onion chopped
1 large handful of coriander leaves and stems, roughly chopped
1 handful of unsalted peanuts, roasted and crushed
1 tbsp sesame seeds, roasted
½ spring onion, finely sliced
1½ tbsp Chinkiang black vinegar
2 tsp peanut oil
1. Place the pork belly on a wire rack set over a plate (to catch any drips) and refrigerate, uncovered, for 24 hours to dry the skin out and make it more crispy. If you have time, then 2 days is even better.
2. Preheat the oven to 190C (170C fan-forced). Transfer the pork belly to a roasting tin, then, using a sharp knife, score the skin deeply in a diamond pattern and rub generously with sea salt. Roast the pork for 20 minutes, then reduce the temperature to 170C (150C fan-forced) and roast for a further 20 minutes or until the meat is cooked through and the skin is blistered and crisp.
3. Remove the pork from the oven, cover with foil and set aside in a warm place to rest for 20 minutes. Cut the pork belly into 2cm cubes.
4. To make the salad, place all the ingredients in a bowl and toss together, then add the pork and mix through. Season with sea salt, divide onto 4 plates and serve with a little white rice.