This vibrant Asian-inspired salad combines crispy pork belly, crunchy vegetables, and caramelized rice for a delightful tex– ture contrast. The sweet and savoury glazing sauce infuses the pork and rice with flavour, while the creamy peanut dress- ing brings everything together.

It’s perfect for a satisfying lunch or light dinner. 

PORTIONS: 4 / PREP: 10 MINUTES / COOK: 20 MINUTES / CUT: PORK BELLY

INGREDIENTS

  • 400g thinly sliced pork belly 
  • 2 cups cooked sushi rice or rice of choice 
  • For the glazing sauce 
  • 1/3 cup soy sauce 
  • 1/3 cup honey 
  • 1-2 teaspoons sesame oil 
  • 1/4 cup rice wine vinegar 
  • 2 garlic cloves, crushed 
  • 1 tablespoon fresh ginger, grated 
  • 1 teaspoon white miso paste 

FOR THE SALAD 

  • 2-4 cups shredded cabbage 
  • 1 cup cucumber, chopped 
  • 1/2 cup red pepper, chopped 
  • 1 cup cooked and shelled edamame beans 
  • 1/4 cup spring onions, chopped 
  • 1/3 cup salted peanuts, chopped 
  • Lime wedges to serve 
  • For the salad dressing 
  • 1/3 cup smooth peanut butter or tahini for a nut-free option 
  • 1/4 cup soy sauce 
  • 1-2 tablespoons honey 
  • 1-2 teaspoons lime or lemon juice 
  • 1 teaspoon chilli crunch or chilli oil 
  • Hot water to adjust consistency 
  • Salt to taste 

METHOD 

Prepare the glazing sauce by combining all sauce ingredients in a bowl and mixing well until smooth. 

Coat the pork belly with half the glazing sauce, then bake or air-fry at 180 degrees Celsius for 15-20 minutes until crispy. Turn half- way through cooking for even browning. 

Mix the remaining glazing sauce with the cooked rice. Spread the rice on a parchment paper-lined tray and bake for 10-15 minutes until crispy around the edges. 

While the pork and rice are cooking, prepare the salad dressing by whisking together all the dressing ingredients. Gradually add hot water until you reach your desired consistency. 

Place the cabbage, cucumber, red pepper, edamame beans, and spring onions in a large bowl and assemble the salad. Top the salad with the crispy rice, sliced pork belly pieces, and chopped peanuts. 

Drizzle with the creamy dressing, garnish with lime wedges and enjoy!