Pork belly salad with radishes, hot and sour plum sauce

Cooking with Paula McIntyre

Pork belly salad with radishes, hot and sour plum sauce 750g pork belly slices 1 tablespoon honey 2 tablespoons soy sauce 2 tablespoons cider vinegar

Mix the honey, soy and vinegar together and add the pork. Mix well and marinate for a few hours in the fridge. Set oven to 200oc and line a baking tray with parchment paper. Place the belly on top and cook for about half an hour, turning once.

12 radishes, halved Heat a pan and add the pork to crisp the fat. Add the radishes and juices from pork. Cook until golden. Add a couple of tablespoons of the plum sauce on top of the pork

Hot and sour plum sauce

250g plums, halved, stoned and chopped 1 tablespoon oil 1 red onion, chopped 100ml cider vinegar 2 star anise 2 cloves garlic, chopped 25g ginger root, chopped 1 red chilli chopped 25ml soy sauce 35g dark brown sugar

Cook the onion, ginger, chilli and garlic gently in the oil and then add the plums, vinegar, star anise, soy and sugar. Simmer until the plums are soft. Remove anise and blend to a smooth puree. Pass through a fine sieve

2 little gem, separated into leaves 4 chopped scallions 1 tablespoon sesame seeds 1 tablespoon desiccated coconut 1 teaspoon black sesame seeds

Toast the seeds and coconut in a dry pan until the coconut is golden. Place the lettuce on a platter or plates. Add the pork, radishes, scallions and sprinkle the seed mixture onto the pork. Drizzle over a little more sauce and serve.