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Spiced Pork Belly and Nectarine Salsa with Rice Salad

The sweetness of in season nectarines paired with hearty pork belly is a winning combination. Serve on a bed of wild rice salad for a satisfying and colourful plate.

Spiced Pork Belly and Nectarine Salsa with Rice Salad

Serves 4

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp fennel seeds

1 (about 800g) pork belly, rind scored

1 tbsp olive oil

½ cup chicken stock

2 nectarines, seeded, finely chopped

1 red onion, finely chopped

¼ cup mint, coarsely torn 

¼ cup coriander, coarsely torn 

Wild Rice Salad

1 cup wild rice

1 cup basmati rice

2 spring onions, thinly sliced

½ cup coriander, coarsely chopped

½ cup walnuts, toasted

2 tbsp dried currants

2 tbsp cider vinegar

2 tbsp walnut oil

Preheat oven to 160°C. Place cumin, coriander and fennel in a mortar. Pound with a pestle until coarsely crushed, season.

Place pork in a roasting pan; drizzle with oil and sprinkle with cumin mixture. Pour chicken stock around the pork.

Cover with foil and roast for 1½ hours. Remove foil and roast for a further 30 minutes or until meat is tender. Remove from oven and set aside for 15 minutes to rest.

To make wild rice salad, boil wild rice for 35-40 minutes or until tender.

Meanwhile, boil basmati rice for 12 minutes or until tender. Drain well. Refresh under cold running water.

Combine rice, spring onion, coriander, walnuts and currants in a large bowl.

Toss with vinegar and oil. Season with salt and freshly ground black pepper.

Preheat grill on high. Cut pork into even portions. Place in a roasting pan, skin-side up.

Cook under grill for 5 minutes or until skin is golden and crisp.

Combine nectarines, onion, mint and coriander in a small bowl. Place rice on a serving platter. Top with pork and spoon over nectarine salsa. Serve immediately.

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