Roasted Pork Belly And Spinach Salad

1. 1

   1. Trim the skin and topmost layer of fat off the pork belly.

2. 2

   2. Mix the soya sauces, honey and garlic, and pour into a Ziploc bag. Put the belly strip into the bag, rezip it, and massage the marinade into the pork. Leave for 30 minutes on the counter while you go and do your own thang.

3. 3

   3. Preheat oven to 180 degrees. Lightly oil the base of a roasting pan so that the pork belly won't stick to it. Put the belly strip into the pan, with a tablespoon of the marinade drizzled over it. Cover with tinfoil and bake in the oven for about 20 minutes.

4. 4

   4. Uncover the roasting pan, and roast one side of the belly under high heat for 5 minutes. Then flip it over and roast the other side for 5 minutes.

5. 5

   5. Remove from oven and let the meat rest for about 2 minutes. Meanwhile, wash and spin the salad. Then start slicing up the meat in 1 inch-thick slices. Set aside.

6. 6

   6. Hold up the pan on one end so that the juices collect in the other, and lightly beat with a fork so that the oil and meat juices are mixed well. Drizzle as much as you want over salad, then toss.

7. 7

   7. Plate salad, dressed with sprinkled nuts and about 5 slices of pork belly per plate. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.