Slow-roasted pork belly with wilted bok choy, tatsoi and asian dressing

Slow-roasted pork belly with wilted bok choy, tatsoi and asian dressing

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  • 4
  • Easy
  • Carb Conscious
  • 15 minutes
  • 90 minutes, plus 5 minutes grilling time
  • Bon Courage Inkara Shiraz


  • 500 g pork belly, skin removed
  • 2 T olive oil
  • sea salt and freshly ground black pepper
  • 200 g bok choy
  • 200 g chard or 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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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