Sticky Honey & Sesame Pork Belly Salad

Cooking time
Serves2 people
Sticky Honey & Sesame Pork Belly Salad

Pork belly strips are slowly cooked in a sauce richened with honey, ginger and sesame till tender and sticky. Served with a fresh and crunchy mint and citrus salad on the side.

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layout 1 comment


  • 500g pork belly strips
  • A thumb of ginger
  • 2 garlic cloves
  • 1 chilli
  • 1 star anise
  • 2 tbsp sesame seeds
  • 2 tbsp tamari
  • 2 tbsp honey
  • 1/2 chicken stock cube
  • 1 beetroot
  • 1 red onion
  • 100g kale
  • 100g mixed bean sprouts
  • 1 blood orange
  • 1 lime
  • A large handful of mint, leaves only
  • 300ml boiling water
  • 1 tbsp olive oil
  • Sea salt and freshly ground pepper

Total: 2 hrs 15 mins

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1. Warm your oven to 160C/Fan 140C/Gas 3. Pop the pork belly strips into a small, deep casserole dish. Peel and grate over the ginger and the garlic clove. Thinly slice the chilli and add to the dish along with the star anise, 2 tbsp sesame seeds, 2 tbsp tamari and 2 tbsp honey. Crumble in half of the stock cube. Pour over 300ml boiling water and stir together to combine. Cover the top of the dish with a lid or tin foil and slide into the oven. Cook the pork for 2 hrs, till the pork is tender. After 2 hrs, remove the foil from the top of the pork and return to the oven for 10-15 mins, till caramelised and sticky.
2. Just before serving, make the salad. Peel the beetroot and slice it thinly into matchsticks. Peel and thinly slice the onion. Strip the kale leaves away from any thick stalks and thinly shred the leaves. Add the beetroot, onion and kale to a salad bowl. Tip in the bean sprouts. Grate in the zest of the orange and lime and squeeze in the juice. Add the mint leaves, 1 tbsp oil and a pinch salt and pepper. Toss everything together.
3. Divide the salad between plates and serve the pork belly on the side.
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Really tasty recipe and it uses store cupboard staples. It can handle a fair bit of chilli, if that's your preference. It's not a dish for people that prefer to set the fat aside but it does render down quite well with this method. I served the pork with a celeriac remoulade instead, with lots of citrus.