Rhubarb-Baked Pork Belly With Asian Salad

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16 Ingredients

Number of servings

1/2teaspoons Chinese five spice powder
1 pinch ground white pepper, to taste
1 bunch coriander
3 Lebanese cucumbers, thinly sliced
3 cm piece ginger, sliced
1 small red onion, thinly sliced
250grams rhubarb, cut into 2.5cm pieces
2/3 cup pickled rhubarb
1/2 cup rice wine vinegar
1 cup salt-reduced chicken stock
3teaspoons sesame seeds, toasted
1tablespoons olive oil
2 garlic cloves, sliced
1 cup caster sugar
1kilograms pork belly
2 cups medium grain white rice, to serve

Nutrition per serving

92% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Place rhubarb, stock, vinegar, sugar, ginger, garlic, five spice powder and coriander roots in a saucepan (pick coriander sprigs and set aside for salad). Stir over medium heat until sugar dissolves and mixture comes to the boil. Reduce heat to low and simmer for 5 minutes or until rhubarb is soft. Strain into a bowl, pressing to extract all liquid. Discard solids. Season syrup and cool.

Step 2 of 3

Preheat oven to 220°C. Cut 4 slashes into underside of pork and rub skin with oil and salt. Pour rhubarb syrup into a baking dish. Add pork, skin-side up, keeping skin above syrup. Roast pork for 1 hour 15 minutes or until skin is crisp and meat is tender and cooked through. Transfer to a chopping board. Cut into small squares.

Step 3 of 3

Meanwhile, combine cucumber, onion, pickled rhubarb and 1/4 cup pickling liquid on a platter. Season with salt and white pepper. Top with pork, reserved coriander and sesame seeds. Serve with steamed rice.