Pork Main

Caramelised pork belly salad

Name: Caramelised pork belly salad
Ingredients: 1 tbs honey; 1 tbs soy sauce; 300g pork belly, thinly sliced; 20g dried wakame (seaweed); 150g bean sprouts; 1 carrot, finely shredded; 1/2 telegraph cucumber, finely shredded; 2 spring onions, thinly sliced on an angle; Kewpie Japanese Dressing: Roasted Sesame; 1 tbs black sesame seeds, toasted

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Create magic at home with chef Ikuei Arakane’s pork belly served with Kewpie Japanese Dressing: Roasted Sesame.

1 tbs honey
1 tbs soy sauce
300g pork belly, thinly sliced
20g dried wakame (seaweed)
150g bean sprouts
1 carrot, finely shredded
1/2 telegraph cucumber, finely shredded
2 spring onions, thinly sliced on an angle
Kewpie Japanese Dressing: Roasted Sesame
1 tbs black sesame seeds, toasted

Method

1.

Preheat oven to 200°C. Combine honey and soy sauce in a bowl. Brush pork with honey mixture. Preheat a chargrill or frypan to high heat. Cook pork for 40 seconds each side, then transfer to a baking dish. Bake for 20 minutes or until caramelised.
2.

Combine wakame, bean sprouts, carrot, cucumber and two-thirds spring onion in a bowl. Drizzle dressing over serving plates, then top with salad and pork. Drizzle with extra dressing and scatter with sesame seeds and remaining spring onion to serve.