Chinese Pork and Watermelon Salad

On Tuesday, July 16th, 2013

Pep up a pork belly recipe with a refreshing watermelon salad – perfect for cutting through the richness of the pork belly.

  • Less than 30 mins preparation time

  • Over 2 hours cooking time

  • Serves 4

Ingredients

For the pork belly
  • 500g/1lb 2oz pork belly, cut into approx 5cm/2in squares
  • sea salt
  • 2 lemons, juice only
  • ½ bulb garlic, cut in half horizontally
  • 1 tsp five-spice powder
  • 1 tsp ground ginger
  • 1tsp sugar
  • 1 tsp sea salt
For the watermelon salad
  • ½ watermelon cut into triangles
  • 6 spring onions, finely sliced
  • ½ cucumber, cut in half lengthways, seeds scooped out, sliced
  • 15cm/6in piece mooli, grated
  • 1 tbsp sesame seeds
  • large pinch sea salt
For the dressing
  • 75ml/2½fl oz plum sauce
  • 50ml/2fl oz black rice vinegar
  • 100ml/3½fl oz plain yoghurt
  • sweet chilli sauce, to serve

Preparation method

  1. Preheat the oven to 150C/300F/Gas 2.
  2. Score the skin of the pork belly with a knife and rub sea salt and lemon juice into the surface of the skin.
  3. Mix together the spices and rub the mixture into the flesh side of the pork belly. Set aside in a cool place for at least 40 minutes
  4. Transfer the pork belly pieces, skin-side up, and the garlic into a lidded casserole dish. Cook in the oven for 2½ -3 hours, or until tender.
  5. Increase the oven temperature to 220C/425F/Gas 7. Remove the pork pieces from the casserole dish and place, skin-side up, onto a rack set over a roasting tray and cook for a further 30 minutes, or until crisp.
  6. For the salad; mix all of the salad ingredients together and set to one side. Stir all the dressing ingredients together in a bowl until well combined. Mix the salad, dressing and pork until well combined.
  7. Serve the salad with sweet chilli sauce.
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