Quick & Easy

Pork belly and nashi salad

Crispy pork belly and nashi salad with a plum and five-spice dressing from Australian Women's Weekly.
pork belly and nashi salad
1H 30M


Plum and five-spice dressing


1.Score pork rind at 1cm intervals; rub salt all over pork rind. Place pork, rind-side up, on wire rack over large baking dish. Cover loosely; refrigerate overnight.
2.Preheat oven to 220°C (200°C fan-forced).
3.Roast pork, uncovered, 45 minutes. Reduce oven temperature to 180°C (160°C fan-forced). Roast pork, uncovered, a further 30 minutes or until rind is crisp and pork is cooked as desired. Stand pork, uncovered, 5 minutes then slice thinly.
4.Meanwhile, make plum and five-spice dressing. Combine ingredients in screw-top jar; shake well.
5.Combine choy sum, nashi, onion and chilli in large bowl with half the dressing.
6.Divide salad among serving plates; top with pork, drizzle with remaining dressing.

Rubbing salt on the pork and leaving it overnight draws moisture out of the rind, drying it out ­like this helps to make perfect crackling. Ask your butcher to score the rind as they have the best tools for the job. Five-spice powder is a fragrant spice mix often used in Asian cooking. It varies from country to country, but it usually includes ground cinnamon, cloves, star anise, sichuan pepper and fennel seeds. You need to buy 3 bunches of choy sum.


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