Asian-style Pork Belly Salad

As spring is starting to seem a little nearer (yay light!), this salad is perfect for a little bit of comfort but with some lighter, exotic flavours. Plus, it’s so easy you could make it when you get in late after work. Perfect!

Serves 2


  • 4 Slices pork belly
  • 2tsp Chinese Five-Spice
  • Salt and Pepper
  • Olive Oil 

For the Salad:

  • 2 large carrots, spiralised 
  • 1 Romaine lettuce, roughly chopped 
  • 1/4 head, small red cabbage
  • 2-3 spring onions, finely sliced
  • Small bunch of fresh coriander, roughly chopped 
  • Good handful of fresh mint leaves, roughly chopped 
  • 1 red chilli, finely sliced (deseed if you’d rather less heat) 

For the salad dressing:

  • 2tbsp fish sauce
  • Juice of 1 lime 
  • 1/2 tsp palm sugar 
  • Good drizzle avocado oil or extra virgin olive oil



  • Preheat oven to 200C, rub the pork belly with seasoning and five spice and put in the oven for 20mins 
  • Mix together all of the salad dressing ingredients in a small bowl, and set aside 
  • In a large bowl, put all of the salad bits together, adding in the salad dressing and giving it a good mix  
  • When the pork is done, roughly chop it
  • Mix together the pork and dressed salad, and throw on some more fresh herbs