Step 1

Heat oven to 240°C conventional (220°C fan-forced). Score the skin of the pork belly with a sharp blade and salt it liberally, then place in a shallow baking dish skin-side up. Bake for 15 minutes, then immediately drop oven temperature to 180°C conventional (160°C fan-forced) and cook for a further 40-50 minutes. Set aside to cool.

Step 2

For dressing, combine all ingredients in a jar with a screw top lid and shake well.

Step 3

Slice pork belly into 3cm cubes. Halve cucumber lengthwise and remove seeds. Slice on the diagonal. In a large bowl, combine cucumber, spinach, chilli, onion, herbs and mango. Drizzle over most of dressing and toss well to combine.

Step 4

Divide salad ingredients between four plates and distribute pork belly. Drizzle with extra dressing and serve with lime wedges.