Crisp Pork Belly with Apple and Microgreen Salad

Serves 2

Ingredients

Salad

• 1 cup snipped radish or sunflower microgreens, or pea shoots, rinsed and drained
• 1 medium carrot, shaved into ribbons
• ½ apple, thinly sliced (use a sweet-crisp variety like Fuji or Pink Lady)
• 1 tbsp feta or cotija cheese, crumbled (optional)

Pork

• 200 g pork belly, skin scored
• Salt, to taste
• Neutral oil

Herb dressing

• 1 cup fresh herbs (parsley, cilantro, or basil)
• 1 garlic clove
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste

Method

1. Pat the pork skin dry with paper towel. If drying further in the refrigerator, place it on a rack over a leakproof tray on the lowest shelf, away from ready-to-eat food. Keep the pork refrigerated until roasting.
2. Heat the oven to 425°F (220°C). Rub salt into the scored skin and lightly oil it. Roast until the skin is crisp and the thickest meat portion reaches at least 145°F (63°C), measured away from bone and large fat pockets. Cooking time depends on thickness; reduce the heat if the skin browns before the meat is ready.
3. Transfer to a clean board and rest for at least 3 minutes before slicing. Wash hands and any utensils or surfaces that touched the raw pork before preparing the salad.
4. Blend the herbs, garlic, 2 tbsp olive oil, lemon juice, salt and pepper into a dressing.
5. Combine the microgreens, carrot and apple. Toss lightly with dressing, divide between plates and add sliced pork. Finish with the optional cheese and remaining dressing to taste.