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Roasted Pork Belly and Spinach Salad

Time: Preparation 40 minutes, Cooking 30 minutes
Serves: 4


  • 1 10-inch strip of pork belly, about 1 inch wide
  • 1 tbsp dark soya sauce
  • 2 tbsp light soya sauce
  • 1 full teaspoon of honey
  • 1 clove chopped garlic
  • Baby spinach
  • Baby tomatoes
  • Handful of crushed walnuts or pine nuts
Pork Belly Spinach


1. Trim the skin and topmost layer of fat off the pork belly.

2. Mix the soya sauces, honey and garlic, and pour into a resealable bag. Put the belly strip into the bag, close it, and massage the marinade into the pork. Leave for 30 minutes.

3. Preheat oven to 180 degrees. Lightly oil the base of a roasting pan so that the pork belly won't stick to it. Put the belly strip into the pan, with a tablespoon of the marinade drizzled over it. Cover with tinfoil and bake in the oven for about 20 minutes.

4. Uncover the roasting pan, and roast one side of the belly under high heat for 5 minutes. Then flip it over and roast the other side for 5 minutes.

5. Remove from oven and let the meat rest for about 2 minutes. Meanwhile, wash and spin the salad. Then start slicing up the meat in 1 inch-thick slices. Set aside.

6. Hold up the pan on one end so that the juices collect in the other, and lightly beat with a fork so that the oil and meat juices are mixed well. Drizzle as much as you want over salad, then toss.

7. Plate salad, dressed with sprinkled nuts and about 5 slices of pork belly per plate.

Taken from a recipe on Nibbledish.

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