Pork-belly salad

January 4, 2019
Pork-belly salad

This salad is delicious and perfect for lunch or dinner over the weekend.

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Pork-belly salad

By Nomvuselelo Mncube Serves: 4
Total Time: 1 hr 10 mins + 3 hrs, to roast



  • 2 garlic cloves, peeled and crushed
  • 1 tsp dried chilli flakes
  • 60ml (¼ cup) soya sauce
  • 2 tbsp hoisin sauce
  • 3 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 2 tbsp sesame oil
  • 800g pork belly

  • juice of 1 lime
  • 2 tbsp red wine vinegar
  • 3 tbsp honey
  • salt and freshly ground
  • black pepper, to taste

  • 200g baby marrows, sliced lengthways
  • 3 handfuls fresh mint leaves
  • 100g radishes, sliced
  • handful microherbs
  • handful fresh strawberries, sliced in half lengthways
  • 3 spring onions, chopped



For the pork belly, mix the crushed garlic cloves, dried chilli flakes, soya sauce, hoisin sauce, rice vinegar, brown sugar and sesame oil together in a large bowl. Add the pork belly and coat it with the sauce. Cover the bowl with cling film and refrigerate to marinate, about 30 minutes. Preheat the oven to 150˚C.


Once the meat has marinated, remove from fridge and scrape off the excess sauce. Place the pork belly in a large ovenproof dish and cover with foil. Roast in the preheated oven until cooked, about 2 hours. Remove the foil and brush the meat with the reserved marinade. Continue to roast in the oven until caramelised, basting every now and then, about 1 hour. Remove from oven and cut the meat into cubes. Set aside.


For the dressing, mix all of the dressing ingredients together in a jug. Set aside.


For the salad, arrange all of the salad ingredients on a large platter or individual serving bowls. Top with the pork belly cubes. Serve with the dressing alongside.

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