Nashi, pork belly and fennel salad

Babiche Martens

Traditional pork belly gets reworked in this delicious salad.

Ingredients

1	Salt, to season
800 g	Pork belly, scored (Main)
1	Olive oil, to rub
1 cup	Vegetable stock
½ cup	White wine
3 sprigs	Thyme
4 cloves	Garlic, sliced
1	Red onion
1	Green capsicum
1	Fennel bulb
3	Nashi pears (Main)
1	Freshly ground black pepper, to season
1	Red capsicum
2	Carrots

Dressing

½ tsp	Salt
½ tsp	Caster sugar
1 clove	Garlic, crushed
1 tsp	Dijon mustard
3 Tbsp	Extra virgin olive oil
2 tsp	Lemons, juice
1 Tbsp	White balsamic vinegar

Directions

1. Rub the skin of the pork with salt and oil then sear, skin side down on a hot plate or large fry pan until golden and crisp. Preheat the oven to 180C.
2. Transfer the pork to a baking dish. Pour the stock and wine around the pork. Add the herbs and garlic and season with black pepper. Cook for 2 hours then remove from the pan and let cool. Slice.
3. In a large bowl, place halved, cored and finely sliced nashi, finely sliced red onion, cored and finely sliced fennel bulb, cored and finely sliced green and red capsicum and the carrots - peeled to remove the skin, then peeled into strips. Combine.
4. Make the vinaigrette by whisking the ingredients together. Add the pork to the salad and, with your hands, mix through with the vinaigrette then plate.