Warm Slow Honey Roasted Pork Belly Summer Salad

11:30 am on 27 February 2012

Ingredients

  • 1 kg slow honey roasted pork belly cut into generous bite sized chunks
  • 4 – 5 cups of your favorite vegetables cut into chunks - suggest a combination of blanched carrots, courgettes and green beans, cubed agria potatoes cooked till just el dente, vine ripened tomatoes
  • 2 eggs, boiled, shelled and halved
  • ¼ cup  Ginger Honey Dressing (or to taste)

For Pork Belly

  • 1 kg pork belly, boned
  • 2 large onions, sliced
  • 1 teaspoon pepper
  • 3 tableopoons honey
  • 20mls olive oil
  • 1tblsp Maldon salt (or sea salt)
  • salt and pepper

For Ginger Soy Dressing

Put the following ingredients in a jar that holds 2 cups of dressing and shake till combined:

  • 3 cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 2/3 cup olive oil
  • 1/3 cup rice vinegar
  • 1/2 cup soy sauce
  • 3 tablespoons runny honey
  • 1/4 cup water

Method

For Pork Belly

Preheat the oven to 180°C

Score the pork belly rind with a sharp knife1cm apart. Place the sliced onions in a roasting tray and sit the pork belly, rind side up, on top. Trickle with a little olive oil and sprinkle with salt and pepper. Place in the oven and cook for 1 hour.

After the first hour, remove from the oven and baste any fat and juices over. If the onions are dry, then add a few tablespoons of water to the pan. Continue to cook for a further 1 hour basting every 15-20 minutes.

The honey can now be poured over the belly and the oven temperature increased to 200°C. Cook for a further 30-40 minutes, basting every 5-10 minutes. Watch carefully so that it doesn’t burn.  As the honey becomes hotter, it will start to caramelise and leave a rich golden glaze over the pork.

Once cooked and tender, remove the belly from the oven and leave to rest for 10-15 minutes before cutting into chunks to serve with the salad.

To assemble

Mix the vegetables together gently in a large bowl with ½ of the dressing.

Spread the dressed vegetables over a large platter.

Place the pork belly chunks over the vegetables and lay the eggs decoratively along the middle.

Keith Stewart’s wine recommendation

Te Mata Woodthorpe 2011 Gamay

Brown Brothers Tarango 2011

Quartz Reef Method Traditionelle Rosé

From Nine To Noon

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