Nashi, pork belly and fennel salad. Photo / Babiche Martens
Nashi, pork belly and fennel salad. Photo / Babiche Martens
Serves 4
800g piece of pork belly, scored Salt Olive oil 1 cup vegetable stock 1/2 cup white wine 3 sprigs of thyme 4 cloves garlic, sliced Freshly ground black pepper 3 nashi pears 1 red onion 1 fennel bulb 1 green capsicum 1 red capsicum 2 carrots
Dressing 1 Tbs white balsamic vinegar 2 tsp lemon juice 1/2 tsp salt 1/2 tsp caster sugar 1 clove garlic,crushed 1 tsp Dijon mustard 3 Tbs extra virgin olive oil
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.
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