Slow-roasted pork belly with wilted bok choy, tatsoi and asian dressing
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious
- 15 minutes
- 90 minutes, plus 5 minutes grilling time
- Bon Courage Inkara Shiraz 2006
Ingredients
- 500 g pork belly, skin removed
- 2 T olive oil
- sea salt and freshly ground black pepper
- 200 g bok choy
- 200 g tatsoi
- For the Asian dressing, combine
- ½ cup teriyaki sauce
- 1 chilli, chopped
- 2 cloves garlic, crushed
- 1 t grated ginger
- 1 T palm sugar
- 2 T chopped coriander
- juice and zest of 1 lime
Cooking Instructions
Preheat the oven to 160°C.
Rub the pork belly with the olive oil and season. Roast for 90 minutes, or until the pork is cooked through, then place the belly under a hot grill until the fat layer turns golden and crispy.
Bring a large saucepan of water to the boil and quickly blanch the greens before refreshing in ice water.
Serve the pork belly on a bed of blanched greens with spoonfuls of the dressing.
Per serving: 3362.6 KJ, 13.9 g protein, 74 g fat, 18.2 g carbs
TASTE’s take:
Popeye the Sailor was onto something – spinach, with its delicate texture, alluring jade colour, minimal calories and high nutritional value, is one of the healthiest foods in the world. And, wilted, blended or dressed, there are myriad ways to enjoy it
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