Quick Lemon Pepper Pork Belly

• While the potato is cooking, combine the plain flour and lemon pepper seasoning on a plate. Season with salt and pepper. • Using a paper towel, pat slow-cooked pork belly and wipe off any excess fat until dry. Cut pork into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork belly (no need for oil) over high heat, tossing, until golden, 8-10 minutes. In the last 2 minutes of cook time, add lemon pepper seasoning to the pan. Transfer to a paper towel-lined plate.

• While the pork is cooking, thinly slice apple. Thinly slice cucumber into half-moons. • In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Season, then add cucumber, apple and mixed salad leaves. Toss to coat.