Sticky Pork Belly with Crackling, Pear Waldorf Salad and Mango Salsa

Ingredients

Contains: egg, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 celery
• 2 carrots
• 1 large onion
• 3 tbsp hoi sin sauce
• 500g/17½oz pork belly
• 3-4 tbsp vegetable oil
• 2 pears
• 50g/1¾oz walnut
• 3 celery
• 1 large Maris Piper potato, or similar floury potato such as King Edward
• 3 tbsp ready-made mayonnaise
• salt and freshly ground black pepper
• 3 spring onions
• 1 ripe mango
• 1 lime
• 2 tbsp olive oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Pat the pork belly skin dry, score it in lines, rub the skin with vegetable oil and season well with salt and black pepper.

2. Roughly chop the onion, carrots and 2 celery sticks. Spread them in a roasting tin, set the pork skin side up on top and roast for 30 minutes.

3. Meanwhile, peel the potato, cut it into chunks, toss with half the olive oil, salt and pepper, and roast in a separate tin alongside the pork for about 45 minutes until golden.

4. Reduce the oven to 325°F (160°C). Brush the hoisin sauce over the meat sides of the pork and roast for 75 to 90 minutes, until the thickest part reaches 145°F (63°C).

5. Raise the oven to 425°F (220°C) for the last 10 minutes to crisp the crackling, then rest the pork for 3 minutes before slicing.

6. For the Waldorf salad, toast the walnuts in a dry pan until fragrant, cool and chop. Core and dice the pears and thinly slice the remaining 3 celery sticks.

7. Mix the pears, celery, walnuts and mayonnaise, season with salt and pepper, and chill until serving.

8. For the mango salsa, dice the mango, finely slice the spring onions, and combine with the juice of the lime, the remaining olive oil, salt and pepper.

9. Serve the sliced pork with the roasted potatoes, Waldorf salad and mango salsa. Spoon any pan juices from the tin over the pork.