Pork, black bean and orange salad

Porc, Black Bean and Orange Salad

Serves: 4-6 | Prep Time: 15 minutes + marinating | Cooking Time: 1 hour


  • 700g (1½ lbs) porc belly slices, rind and excess fat removed
  • 30ml (2 tbsp) orange rindless marmalade
  • 30ml (2 tbsp) soy sauce
  • 45ml (3 tbsp) orange juice
  • 60ml (4 tbsp) black bean sauce
  • 2 star anise
  • 3 Chinese leaves, roughly shredded
  • ½ little gem lettuce, roughly shredded
  • 50g (2 oz) beansprouts
  • 3 spring onions, thinly sliced
  • handful fresh coriander leaves
  • 1 large orange, peel removed and cut into segments


  1. Preheat oven to Gas 5/190ᵒC/375ᵒF.
  2. Mix together in a large bowl the marmalade, soy, orange juice, black bean sauce and star anise.
  3. Add the belly slices and coat in the juice. Cover and marinate in the fridge for about 1 hour.
  4. Remove the belly slices from the marinade and place in an oven pan, cover with foil and cook for about 50 – 60 minutes, turning and basting occasionally.
  5. Allow belly to cool slightly and then cut into chunks.
  6. Serve on a bed of Chinese leaf, lettuce, beansprouts, spring onions, fresh coriander leaves and orange segments. Serve drizzled with the warm cooking juices.