- 600g pork belly
- 6 tbsp hoisin sauce
- 3 tbsp clear honey
- 3 tbsp rice vinegar
- 3 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 4 tbsp tomato ketchup
- 2½ cm piece ginger, peeled and finely chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- Coconut rice, to serve (see see tip, below)
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
For the salad
- ¼ cucumber, cut into ribbons using a vegetable peeler
- 6 radishes, sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 75g sugar snap pea, halved horizontally
- 2 spring onions, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tbsp mint leaves, large leaves torn
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 tbsp Thai basil, large leaves torn (use coriander if you can't find this)
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 1 tbsp salted peanut, toasted and lightly smashed in a pestle and mortar
For the dressing
Remove the rind from the pork and put the meat in a large sealable food bag or casserole dish. In a bowl, mix the hoisin, honey, vinegar, soy, ketchup and ginger, then pour over the pork and massage well. Seal the bag or cover the dish and leave to marinate in the fridge for at least 4 hrs, or overnight.
Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a snug roasting tin, lined with foil. Pour over 50ml water, cover with foil and roast for 2 hrs, or until tender, basting halfway through. Take the pork out and increase oven to 200C/180C fan/gas 6. Remove the foil and pour the sauce into a small pan. Bring the sauce to the boil and let it bubble until thick and syrupy. Brush some of the sauce all over the pork and pop back in the oven, uncovered, for 20 mins until sticky and caramelised in places. Transfer to a chopping board, cover lightly with foil and leave to rest for 20 mins.
Meanwhile, prepare the salad. Toss all the ingredients, except the peanuts, together in a bowl. To make the dressing, combine all the ingredients and set aside. Reheat the remaining sauce, adding a splash of water if it has become too thick. Toss the dressing through the salad and divide between 2 plates, then top with the smashed peanuts. Cut the pork into thick slices, arrange alongside the salad, then drizzle over the sauce. Serve with Coconut rice (see tip, below).
How to make coconut riceSoak 100g sticky rice in cold water for 30 mins. Drain and tip into a saucepan, along with 1 kaffir lime leaf and a good pinch of salt. Pour over 165ml can coconut milk, use 1tbps water to rinse out the can and pour this over the rice, too. Pop on the lid, bring to the boil, then turn the heat to its lowest setting and simmer for 10 mins. Turn off the heat and leave to steam for 10 mins more. Fluff the rice with a fork before serving.