Asian Pork Belly Salad

Ingredients

Method

Preheat oven to 240°C on the Traditional cooking function
Score the pork belly skin and rub in five spice powder and 2 teaspoons of salt - all over the pork
Add some water to a small roasting pan (approximately 1cm)
Place a rack in the pan then place the pork belly on top of the rack (with skin facing up)
Place the tray on the second shelf of the oven and cook the pork belly for 10 minutes
Then reduce the temperature to 190°C and cook for another 20 minutes
Change the setting to Full Grill function at 230°C and cook for a further 15 minutes or until the skin becomes crispy
When ready, remove from oven to cool for 5 minutes before cutting into small pieces
In a small bowl, add the olive oil, sesame oil, vinegar, soy sauce, chilli and mix together
Add the pork belly pieces and coriander to the salad mix and toss through
Drizzle dressing over the salad and serve