Serves 2
For the pork:
- 600g higher welfare pork belly
- 2 tbsp Cornish honey
- 3 tbsp rice wine vinegar or mirin
- 1 tbsp sliced root ginger
- 1 tsp fennel seeds
- 50g peanut brittle
- 5 tbsp soy sauce
- 1 tbsp gochujang
For the hot salad:
- 75g sugar snap peas
- 2 spring onions
- 100g pak choi or Chinese cabbage
- 1 garlic clove – finely sliced
- Juice of half a lime
- 25g peanut brittle
- 1 red chilli
- 1 tbsp chopped fresh mint
- Pinch of smoked sea salt
1. Prepare the pork belly by removing the rind and marinating the meat with soy sauce, gochujang, honey, root ginger, fennel seeds, and rice vinegar. Leave for at least four hours or overnight in a sealed container.
2. Preheat the oven to 170C / Gas 3 and place the pork in a roasting tin covered with foil, adding a cup of water, and roast for two to three hours (or until tender). Remove the pork from the oven and increase to 200C / Gas 6.
3. Then blitz the peanut brittle and add to the marinade sauce in a small saucepan, reducing until sticky. Brush the peanut brittle sauce back over the pork and roast uncovered for another 20 minutes until caramelised.
4. For the hot salad simply toss the ingredients together in a bowl and cook in hot sesame oil using a wok or large frying pan. Serve the sliced pork belly on a butternut purée and garnish with your salad and more peanut brittle crumb.