Nigel Slater'S Crisp Pork Belly, Sweet Peach Salsa Recipe

Name: Nigel Slater'S Crisp Pork Belly, Sweet Peach Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 pounds pork belly, boned, skin intact and finely scored; 3 cloves garlic; 2 tablespoons light soy sauce; 1 tablespoon peanut oil; 2 teaspoons salt; 1/2 teaspoon dried chile flakes; 1 slightly heaping teaspoon Chinese five-spice powder; 2 green onions; 1 small red chile; 3 peaches; 8 cherry tomatoes; 1 small bunch cilantro; Juice of 2 limes; 3 tablespoons olive oil

Servings: persons

2 to 3 pounds pork belly, boned, skin intact and finely scored
3 cloves garlic
2 tablespoons light soy sauce
1 tablespoon peanut oil
2 teaspoons salt
1/2 teaspoon dried chile flakes
1 slightly heaping teaspoon Chinese five-spice powder
2 green onions
1 small red chile
3 peaches
8 cherry tomatoes
1 small bunch cilantro
Juice of 2 limes
3 tablespoons olive oil

1
Put the pork in a china or glass dish. Peel and crush the garlic to a paste, stirring in the soy, oil, salt, chile flakes, and five-spice powder. Spread this paste over the skin and underside of the pork and leave it to marinate for a good four hours, if not overnight.
2
Preheat the oven to 425u00b0F (220u00b0C). Place the pork in a roasting pan, then cook, skin-side up, for about twenty minutes. Lower the heat to 400u00b0F (200u00b0C) and continue cooking for a further forty to fifty minutes, until the skin is dark and crisp. Leave to rest for ten minutes before carving.
3
Make the salsa. Trim and finely chop the green onions. Finely chop the chile. Peel, pit, and finely chop the peaches and tomatoes and chop the cilantro. Toss gently, then dress with the lime juice and olive oil. Serve the pork with the salsa.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 to 3 pounds pork belly, boned, skin intact and finely scored, 3 cloves garlic, 2 tablespoons light soy sauce, 1 tablespoon peanut oil, and more.

Yes, Nigel Slater'S Crisp Pork Belly, Sweet Peach Salsa falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Nigel Slater'S Crisp Pork Belly, Sweet Peach Salsa

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