Spiced Pork Belly and Nectarine Salsa with Rice Salad

By MiNDFOOD

Spiced Pork Belly and Nectarine Salsa with Rice Salad

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.

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