Crispy Pork Belly & Pumpkin Salad

• Meanwhile, place slow-cooked pork belly in a large heatproof bowl and 
cover with boiling water. Using tongs, remove pork carefully and pat dry 
using a paper towel (this step helps the crackling get crispy!).
• Using a sharp knife, score the skin in 1cm intervals, without cutting into the 
flesh. Rub all over with a generous pinch of salt.
• Place pork pieces, skin-side down, on a second lined oven tray. Roast until 
lightly browned, 15-20 minutes.
• When veggies are done, remove from oven and allow to cool slightly. Flip 
pork skin-side up. Heat grill to high. Grill pork until skin is golden and crispy, 
15-25 minutes.

TIP: Keep an eye on the pork when grilling, it can burn fast! 

• When pork is done, in a large bowl, combine deluxe salad mix, mixed salad 
leaves, roast veggies, a drizzle of vinegar and Japanese-style dressing.