Irresistible slow-roasted pork belly is given a light touch with Chinese flavours and a fresh salad. A wonderful way to serve pork in the summertime.
Preheat the oven to 200C/400F/Gas 6.
For the pork, score the skin with a sharp knife in ½cm/¼in lines. Season generously on both sides with salt, rubbing the salt well into the scored skin.
Turn the belly skin-side down and season the flesh side with one teaspoon of Chinese five-spice.
Put the ginger, garlic and spring onions into a casserole dish or roasting tin and lay the pork belly on top.
Bake for one hour, then lower the temperature to 170C/325F/Gas 4 and cook for another hour.
If the pork belly catches in the pan, add a tablespoon of water and tablespoon of soy sauce.
For the dressing, whisk together all the dressing ingredients.
For the salad, combine all the salad ingredients in a bowl and toss to combine.
To serve, place the salad on four plates. Slice the pork and it serve on top of the salad. Drizzle over a little dressing (1-2 tablespoons per serving) to finish.
