- 1 kg (2 lb 4 oz) pork belly
- ½ small red onion, thinly sliced
- ½ spring onion (scallion), thinly sliced
- Large handful of roughly chopped coriander (cilantro), leaves and stalks
- Handful of unsalted peanuts, toasted in a dry frying pan and crushed
- 1 tablespoon sesame seeds, toasted in a dry frying pan
- 1½ tablespoons Chinese black vinegar
- 2 teaspoons peanut oil Sea salt
- Place the pork belly on a wire rack set over a plate (to catch any drips) and refrigerate, uncovered, for at least a day to dry the skin out; 2 days would be even better.
- Remove the pork from the fridge about 3 hours before cooking.
- Preheat the oven to 220°C (425°F).
- Put the pork belly on a chopping board. Using a sharp knife, score the skin deeply in a diamond pattern and rub generously with salt. Return the pork belly to its wire rack and place in a roasting tin.
- Roast the pork for 20 minutes, then reduce the oven temperature to 170°C (325°F) and roast for a further 20 minutes, or until the meat is cooked through and the skin is blistered and crispy.
- Remove the pork from the oven, cover with foil and set aside in a warm place to rest for 20 minutes.
- Cut the pork belly into 2 cm (¾ inch) cubes. Place all the remaining ingredients in a bowl and toss together, then add the pork and mix through. Divide between four plates and serve.
Images and text from Everything I Love to Cook by Neil Perry, photography by Petrina Tinslay. Murdoch Books RRP $69.99 NZD, RRP $59.99 AUD.