Nashi, pork belly and fennel salad
( SERVES 4 )
Traditional pork belly gets reworked in this delicious salad.
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|800 g||Pork belly, scored|
|1||Salt, to season|
|1||Olive oil, to rub|
|1 cup||Vegetable stock|
|½ cup||White wine|
|4 cloves||Garlic, sliced|
|1||Freshly ground black pepper, to season|
|1 tbsp||White balsamic vinegar|
|2 tsp||Lemons, juice|
|½ tsp||Caster sugar|
|1 clove||Garlic, crushed|
|1 tsp||Dijon mustard|
|3 tbsp||Extra virgin olive oil|
- 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.