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Pork, black bean and orange salad

  • Prep time 15 mins
  • Cook time 1 hrs
  • Serves 5+

Ingredients

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

Method

Tender pork belly slices marinated in a sweet and tangy sauce, baked until golden and served with a crunchy salad and citrus dressing.



  1. Preheat the oven to 190ᵒC / 170ᵒC fan / Gas 5.
  2. In a large bowl, mix together the marmalade, soy sauce, 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 one hour.
  4. Remove the belly slices from the marinade and place in an oven dish. Cover with foil and cook for about 50 – 60 minutes, turning and basting occasionally.
  5. Allow the belly slices 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.

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