Five-spice Salted Pork Belly with Nectarine and Cherry Salsa

Ingredients

1 kg pork belly, rind on
3 tsp sea salt flakes
1/4 tsp Chinese five-spice powder
1/4 cup rice bran oil

Nectarine and cherry salsa:

2 yellow nectarines, stoned, diced
200 g cherries, pitted, halved
1/2 small red onion, diced
1 lime, juiced
1/4 bunch mint, leaves picked

Method

Pat pork rind dry with paper towels. Place on a plate. Refrigerate, uncovered, for 4 hours or overnight, if time permits. Remove pork from fridge and stand to bring to room temperature. Using a sharp knife, score at 1 cm intervals.

Combine salt and five-spice. Rub salt mixture into rind. Preheat oven to 240 C/220 C fan-forced.

Using paper towels, pat dry any excess moisture from rind. Drizzle with oil.

Place pork, rind-side up, in a roasting pan. Bake for 45 minutes. Reduce temperature to 220 C/200 C fan-forced, then bake for a further 45 minutes or until skin is golden and crispy. Set aside for 15 minutes to rest.

Combine nectarine, cherries, onion, lime juice and mint. Slice pork and serve with salsa.

Credits: Woolworths

Photo Credits: Woolworths