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Ingredients
Method
- 600g pork belly, sliced
- 1 tbsp Chinese five-spice powder
- 2 tbsp oil
- 2 crushed garlic cloves
- 1 tbsp grated ginger
- 3 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- Cooked rice, to serve
- For the Salad
- 2 pink grapefruits, peeled and sliced
- 30g mint leaves
- Handful of chopped coriander
- 2 sliced red chillies
- 2 tsp toasted sesame oil
- Coat the pork belly slices with the five-spice powder, then cook in a hot pan for 5 mins on each side. Reduce the heat and stir in the ginger, garlic, balsamic vinegar, soy sauce and sugar. Mix well, basting the pork in the mixture as you cook for 3 mins more. Remove from the heat and leave to rest.
- Meanwhile, toss the salad ingredients together to combine. Divide the pork belly slices between 4 plates, then top with a good drizzle of the sauce and serve with a heap of the salad on the side and a mound of cooked rice - perfect!
20 mins
4 serving
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