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Pork Belly & Salad

Salt Roast Pork with Radicchio & Fennel Salad


  • 1kg pork belly
  • olive oil and sea salt
  • 3 green apples, halved
  • 2 baby fennel bulbs, sliced finely
  • 1 small radicchio lettuce, leaves separated
  • 1 baby cos lettuce, leaves separated
  • 2 handfuls of rocket leaves

Salad Dressing:

  • 1/3 cup fresh orange juice
  • 1 tsp Dijon mustard
  • 2-3 tbsp Extra virgin olive oil
  • Sea salt flakes and pepper for seasoning


  • Remove the pork from packaging and place on a roasting tray and pat dry the skin. Pour over approximately a tablespoon of oil and sprinkle sea salt all over the top and then massage into skin.
  • Cook the meat for two hours at 150 degrees until the skin and fat is soft and rendered.
  • Add the apples to the bottom of the roasting dish around the pork after 1 hour.
  • At the end of the two hours check to see if the skin has crackled. If not, turn your oven up to 200 degrees for 5-10 mins and the skin will crackle and puff under the high heat.  Watch it closely so it doesn’t burn.  Allow the pork to rest before carving.
  • Whilst the pork is resting make your salad. Place sliced fennel and torn salad leaves in a bowl.  Add dressing ingredients to a jar and shake well.  Wait until you are ready to serve before dressing the salad.
  • Place the pork belly on your chopping board skin side down as it’s easier to cut without breaking the crispy crackling too much.
  • To serve, place some apples and salad on each plate and add a slice or two of pork belly.

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