Golden, crunchy pork belly meets a bright, punchy apple salad in this flavour-packed dish that balances richness with freshness. Fragrant spices, lemon and herbs infuse the pork as it roasts to crispy perfection, while the crunchy apple, coconut and ginger salad cuts through with sweetness, heat and zing.
Ingredients
- Pork belly
- 1 pork belly (about 2kg), skin on
- 15 ml fennel seeds
- 5 ml ground ginger
- grating of nutmeg
- pinch of ground cloves
- 20 ml fresh thyme leaves, chopped
- 5 ml fresh rosemary leaves, chopped
- grated zest of 3 lemons
- juice of one lemon
- 15 ml fine salt
- 5 ml freshly ground black pepper
- vegetable or olive oil for rubbing
- extra salt and pepper
- Apple salad
- 100 g fresh coconut, shaved or chopped
- 3 green apples, sliced
- handful each of fresh coriander and mint
- large handful of golden sultanas
- Salad dressing
- Juice of two limes
- 80 ml coconut cream, or more to taste
- 30 ml grated fresh ginger
- 1 fresh chilli, sliced
- 5 to 10 ml honey
Instructions
- Preheat the oven to 240ºC. Put the pork belly on a clean work surface and score the skin well.
- Make a rub by mixing the spices, herbs, lemon zest and juice, and season with salt and pepper. Rub the meat all over with a little vegetable oil and cover the meaty side generously with the rub.
- Rub the skin generously with extra salt and pepper, making sure you get the salt into the score marks. Transfer the meat to a roasting pan and roast for 30 minutes.
- Reduce the heat to 200ºC and roast for a further 30 minutes.
- After 60 minutes of roasting, check the pork. The skin should be crisp and crackling and meat should be cooked through. If not, return to the oven for a while longer. Remove the pan from the oven when the meat is done.
- Transfer the meat to a platter and allow to rest for a few minutes.
- Toss the apple salad ingredients together.
- Whisk the dressing ingredients together in a small bowl and toss through the salad.
- Carve the meat and serve with the salad.
Notes
FOOD TEAM TIP: Cooking the belly in a kettle braai will impart a delicious smoky flavour. Start cooking the meat skin side down over the coals for the best crackling.
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Featured Image: F&H
