Crisp pork belly salad with mint and coriander

Step 1

Preheat the oven to 200C.

Step 2

Wipe the pork skin dry with paper towel, then rub well all over with 1 teaspoon sea salt. Place skin-side up on a rack in a deep roasting pan, then pour in enough boiling water to come just below the rack. Roast for 2 hours, topping up the water as necessary, until the skin is crisp and the pork is tender. Allow to cool. Cut the pork belly into bite-sized pieces.

Step 3

Meanwhile, combine the fish sauce, lime juice and sugar in a large bowl, whisking to dissolve the sugar. Add the pork, spring onion, cucumber, chilli and herbs to the bowl of dressing and gently toss to combine.

Step 4

Divide the salad among plates then scatter with peanuts and serve.