Sweet ‘n Savoury Pork Belly Banquet

• Place slow-cooked pork belly in a large heatproof 
bowl and cover with boiling water. Using tongs, 
remove pork carefully and pat dry using 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 fries are done, flip pork skin-side up. Heat grill 
to high. Grill pork until skin is golden and crispy, 
10-25 minutes. 
TIP: Keep an eye on the pork when grilling, it can burn 
fast! 

• While pork is roasting, roughly chop cucumber.
• Thinly slice apple and celery.
• Finely chop garlic.  

• When pork has 5 minutes remaining, in a medium 
frying pan, heat a drizzle of olive oil over medium
high heat.
• Cook garlic and All-American spice blend, stirring 
until fragrant, 1 minute.
• Add sweet & savoury glaze and cook, stirring until 
combined, 1 minute. 

• In a medium bowl, add mixed salad leaves, 
cucumber, apple, celery and ranch dressing.
• Toss to coat. Season to taste with salt and pepper.