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.
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.
