Name: Pork Belly & Grapefruit Salad
Cook time: 2 h 30 min
Total time: 2 h 30 min
Ingredients: 800g boneless pork belly; Boiling water; Salt; Cooking oil; Flake sea salt; 1/4 cabbage, finely chopped or diced; 1 large or 2 small ruby red grapefruits, segmented or sliced; Half a bunch of fresh mints, coriander, and basil (or Thai basil); 3 spring onions, sliced from white to green tips; 2 cups beansprouts (tails removed, optional); dressing:; 3 tbd sweet chilli sauce; 2 limes juiced; 1 tbs Brown sugar; 1 tbs Fish sauce or sweet chili sauce

Instructions

Place the boneless pork belly on a cooling rack over the sink. Pour an entire kettle of boiling water over the skin to tighten it and remove moisture. Heavily salt the skin, then allow the pork to air dry, uncovered, in the fridge overnight or at room temperature for an hour.
Preheat the oven to 220°C (fan-forced). Rinse the pork skin of salt, then thoroughly oil it and sprinkle with flake sea salt. Place it on a paper-lined tray, skin side up, and roast for half an hour to crackle the skin.
Reduce the oven heat to 160°C and continue to cook the pork for an hour and a half. Remove the pork from the oven and let it rest.
This is an almighty long step for mid week, BUT, you could do this, then cube it, store it in the fridge and just reheat on a paper lined tray on the day. Heavenly crispy pork belly bites!
Meanwhile, in a large salad bowl, combine the finely chopped or diced cabbage, grapefruit segments, picked leaves of mints, coriander, basil, and sliced spring onions. If desired, remove the stringy tails from the beansprouts.
Prepare the dressing: Mix all ingredients and adjust if desired to create a sweet and tangy dressing.
Cube the crispy pork and add it to the salad. Toss everything well with the dressing.

Pork Belly & Grapefruit Salad