Five-Spice Belly Pork with Mango, Pickled Ginger and Glass Noodle Salad

Slow-roasted Chinese pork belly served over a fresh mango, pickled ginger, and glass noodle salad with a savory dressing.

Asian High Protein Summer Salad Pork Belly

Estimated Nutrition

Calories

1455.1

kcal / serving

5820.5 kcal total

Carbs

28.1g

per serving

112.4 g total

Fat

136.5g

per serving

545.8 g total

Protein

27.6g

per serving

110.2 g total

Cook Time

120

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Palm Sugar

CondimentsSauces

splash

Soy Sauce

as needed if catching

tbsp

tsp

tsp

tbsp

Fruits

0.5

piece

Mango

chopped

GrainsCereals

handful

Glass Noodles

cooked

Liquids

tbsp

Chicken Stock

Meat

1000

Pork Belly

skin on

NutsSeeds

1.5

tsp

Salt

tsp

Chinese Five-Spice

clove

Garlic

roughly chopped

tbsp

Salted Peanuts

tsp

Roasted Sesame Seeds

tbsp

Coriander Leaf

chopped

Vegetables

tbsp

Ginger

roughly chopped

piece

Spring Onions

roughly chopped

head

Little Gem Lettuce

sliced

piece

Red Chillies

finely sliced, to taste

piece

Spring Onions

finely sliced

tbsp

Red Onion

finely chopped

Method

Preheat the oven to 200°C.

Score the pork skin in 0.5cm lines and rub generously with salt.

Season the flesh side of the pork with Chinese five-spice.

Place ginger, garlic, and chopped spring onions in a roasting tin and top with the pork belly skin-side up.

Bake for one hour, then reduce heat to 170°C and cook for another hour.

Deglaze the pan with 15ml of water and 15ml of soy sauce if the pork sticks.

Whisk all dressing ingredients together in a small bowl.

Combine lettuce, mango, ginger, peanuts, chillies, onions, seeds, coriander, and glass noodles in a salad bowl.

Slice the pork and serve over the salad drizzled with dressing.