Traditional pork belly gets reworked in this delicious salad.
Ingredients
| 1 | Salt, to season |
| 800 g | Pork belly, scored (Main) |
| 1 | Olive oil, to rub |
| 1 cup | Vegetable stock |
| ½ cup | White wine |
| 3 sprigs | Thyme |
| 4 cloves | Garlic, sliced |
| 1 | Red onion |
| 1 | Green capsicum |
| 1 | Fennel bulb |
| 3 | Nashi pears (Main) |
| 1 | Freshly ground black pepper, to season |
| 1 | Red capsicum |
| 2 | Carrots |
Dressing
| ½ tsp | Salt |
| ½ tsp | Caster sugar |
| 1 clove | Garlic, crushed |
| 1 tsp | Dijon mustard |
| 3 Tbsp | Extra virgin olive oil |
| 2 tsp | Lemons, juice |
| 1 Tbsp | White balsamic vinegar |
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Directions
- Rub the skin of the pork with salt and oil then sear, skin side down on a hot plate or large fry pan until golden and crisp. Preheat the oven to 180C.
- Transfer the pork to a baking dish. Pour the stock and wine around the pork. Add the herbs and garlic and season with black pepper. Cook for 2 hours then remove from the pan and let cool. Slice.
- In a large bowl, place halved, cored and finely sliced nashi, finely sliced red onion, cored and finely sliced fennel bulb, cored and finely sliced green and red capsicum and the carrots - peeled to remove the skin, then peeled into strips. Combine.
- Make the vinaigrette by whisking the ingredients together. Add the pork to the salad and, with your hands, mix through with the vinaigrette then plate.
