Pork belly with Japanese pear and spring onion salad

Method

1. Mix all the ingredients for the marinade in a bowl, add the pork belly and leave over night.

2. Preheat the oven to 200C/gas 6. Remove the pork belly and place on a hot griddle for 3 minutes on each side. Transfer to the oven and roast for 25 minutes or so, until cooked through. Leave to rest for 5 minutes, and then cut into slices.

3. Place al the ingredients for the dressing together in a bowl and mix well. Set aside.

4. To make the salad, cut the bok choy in half and place into a bowl. Add the remaining salad ingredients and toss in 2 tablespoons of the dressing.

5. Divide the salad and pears between each of 4 dinner plates and place the pork belly on top. Drizzle over the remaining dressing, garnish with fresh coriander and shredded chilli, and serve at once.

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Ingredients

For the marinade

1 clove Garlic, crushed
2 tbsp Olive oil
1 chilli, chopped
1 tsp Sesame oil
2 tbsp Soy sauce
800g pork belly

For the dressing

1 clove Garlic, finely chopped
1 lime, zest and juice
1 tsp runny Honey
1 chilli, seeds removed and chopped
1 handful Coriander, chopped
1 handful Mint, chopped

For the salad

4 Bok choy, blanched and refreshed
2 Spring onions, chopped
½ Japanese pear, sliced horizontally
1 handful frisée lettuce tips
sea salt and freshly ground black pepper

To serve

Coriander
1 chilli, shredded

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