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.
This dish is best matched with
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