This salad is delicious and perfect for lunch or dinner over the weekend.
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
- 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.