Five-spice belly pork with mango, pickled ginger and glass noodle salad

Irresistible slow-roasted pork belly is given a light touch with Chinese flavours and a fresh salad. A wonderful way to serve pork in the summertime.


For the pork
For the dressing
For the salad

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the pork, score the skin with a sharp knife in ½cm/¼in lines. Season generously on both sides with salt, rubbing the salt well into the scored skin.

  3. Turn the belly skin-side down and season the flesh side with one teaspoon of Chinese five-spice.

  4. Put the ginger, garlic and spring onions into a casserole dish or roasting tin and lay the pork belly on top.

  5. Bake for one hour, then lower the temperature to 170C/325F/Gas 4 and cook for another hour.

  6. If the pork belly catches in the pan, add a tablespoon of water and tablespoon of soy sauce.

  7. For the dressing, whisk together all the dressing ingredients.

  8. For the salad, combine all the salad ingredients in a bowl and toss to combine.

  9. To serve, place the salad on four plates. Slice the pork and it serve on top of the salad. Drizzle over a little dressing (1-2 tablespoons per serving) to finish.

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 4

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