Chopped Salad with Sticky Glazed Pork Belly

A delicious chopped salad with glazed pork belly.  Fantastic both hot and cold, in fact, it's worth making a little extra as I did to have the leftovers in a salad the next day (wait for jealous looks from your colleagues).

Chopped Salad with Sticky Glazed Pork Belly - Serves 2 (save leftovers for lunch)

Ingredients

For the marinade

2 dried chillis

2 tbsp sweet chilli sauce

2 tbsp soy sauce (use tamari to make gluten free)

2 tsp runny honey

300g, 10oz rindless pork belly strips

To serve

Sugar snap peas, cucumber, red pepper, unsalted peanuts (optional), coriander (cilantro).

Method

Crush the dried chillis then mix the chilli sauce, soy and honey together and put the pork into the marinade.

Heat the grill (broiler) to medium high then put the strips onto a tray lined with foil.  Don't skip this step, the excess marinade will burn.  Grill (broil) for 15-18 minutes or until cooked through (this will depend on thickness), turning and basting a few times. Keep an eye on them as they may burn a little at the edges but a bit of caramelisation is lovely.  

Chop up the salad ingredients and top with the pork and coriander with the peanuts if using.

Other salad ingredients would also work well like shredded carrot or crispy lettuce.

If saving half to have with lunch, cut into pieces and chill with any juices.  Skim the excess fat off the top of the juices before putting any meat and juices with the salad for lunch.

Delicious.

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