Roasted pork belly and spinach salad Recipe

Roasted pork belly and spinach salad


1 10-inch strip of pork belly, about 1 inch wide

1 tbsp dark soya sauce

2 tbsp light soya sauce

1 full teaspoon of honey

1 clove chopped garlic

Baby spinach

Baby tomatoes

Handful of crushed walnuts or pine nuts

How to make Roasted pork belly and spinach salad

More than Justin Timberlake’s dancing, more than 30 Rock, I love roasted pork belly. There’s nothing more amazing then biting into a hefty chunk of belly, with the fat melting in your mouth and the meat exploding with flavour. Done right, it can be beautifully sinfully delicious.

“Sinful” is the operative word here. So I thought I could “healthy” things up a bit by having it as a salad (although with the amount of fat intact and the oil-rich dressing, it may not quite be the best thing to eat when you’re on a diet). It’s easy to make and quite fuss free; just marinate, roast, then slice it up and toss with the salad.

One important thing to note about pork belly is that you should try to choose one that has a relatively equal distribution of fat and meat. Too much fat and it becomes a bit too much porkgasm overload; too much meat and there may not be enough fat to keep it moist and tasty.

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1. Trim the skin and topmost layer of fat off the pork belly.

2. Mix the soya sauces, honey and garlic, and pour into a Ziploc bag. Put the belly strip into the bag, rezip it, and massage the marinade into the pork. Leave for 30 minutes on the counter while you go and do your own thang.

3. Preheat oven to 180 degrees. Lightly oil the base of a roasting pan so that the pork belly won't stick to it. Put the belly strip into the pan, with a tablespoon of the marinade drizzled over it. Cover with tinfoil and bake in the oven for about 20 minutes.

4. Uncover the roasting pan, and roast one side of the belly under high heat for 5 minutes. Then flip it over and roast the other side for 5 minutes.

5. Remove from oven and let the meat rest for about 2 minutes. Meanwhile, wash and spin the salad. Then start slicing up the meat in 1 inch-thick slices. Set aside.

6. Hold up the pan on one end so that the juices collect in the other, and lightly beat with a fork so that the oil and meat juices are mixed well. Drizzle as much as you want over salad, then toss.

7. Plate salad, dressed with sprinkled nuts and about 5 slices of pork belly per plate. Enjoy!

Question from the Chef

“What's your favourite part of the pig?”

  • yongfook
    yongfook says

    anything with pork belly is instant win.

  • theory
    theory says

    Whenever someone roasts pork belly, an angel gets its wings.

  • sunshine87
    sunshine87 says

    this dish is wonderful!! Growing up on pork belly ANYTHING was a favorite!!

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