Pork Belly with Japanese Pear and Spring Onion Salad

David Massey gives pork belly the oriental touch in this tempting and easy to prepare Japanese inspired salad
By David Massey
Pork Belly with Japanese Pear and Spring Onion Salad
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 45 minutes plus overnight marinating
  • Effort: easy


For the marinade

  • 1 cloves garlic, crushed
  • 2 tbsp olive oil
  • 1 chilli, chopped
  • 1 tsp sesame oil
  • 2 tbsp soy sauce
  • 800 g pork belly

For the dressing

  • 1 cloves garlic, finely chopped
  • 1 lime, zest and juice
  • 1 tsp runny honey
  • 1 chilli, seeds removed and chopped
  • 1 handfuls coriander, chopped
  • 1 handfuls mint, chopped

For the salad

  • 4 bok choy, blanched and refreshed
  • 2 spring onions, chopped
  • ½ Japanese pears, sliced horizontally
  • 1 handfuls frisée lettuce, tips only
  • sea salt and freshly ground black pepper

To serve

  • coriander
  • 1 chilli, shredded


1. Mix all the ingredients for the marinade in a bowl, add the pork belly and leave over night.

2. Preheat the oven to 200C/gas 6. Remove the pork belly and place on a hot griddle for 3 minutes on each side. Transfer to the oven and roast for 25 minutes or so, until cooked through. Leave to rest for 5 minutes, and then cut into slices.

3. Place al the ingredients for the dressing together in a bowl and mix well. Set aside.

4. To make the salad, cut the bok choy in half and place into a bowl. Add the remaining salad ingredients and toss in 2 tablespoons of the dressing.

5. Divide the salad and pears between each of 4 dinner plates and place the pork belly on top. Drizzle over the remaining dressing, garnish with fresh coriander and shredded chilli, and serve at once.

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