Nigel Slater's Crisp Pork Belly, Sweet Peach Salsa

Gluten Free
Dairy Free
Health score
16%
Nigel Slater's Crisp Pork Belly, Sweet Peach Salsa
720 min.
4
1373kcal

Suggestions


Indulge in the comforting and decadent flavors of Nigel Slater's Crisp Pork Belly with Sweet Peach Salsa, a dish that perfectly marries richness and freshness. This recipe showcases succulent pork belly, renowned for its crispy skin and melt-in-your-mouth tenderness. Marinating the pork in a fragrant blend of garlic, soy sauce, and Chinese five-spice powder infuses it with an irresistible depth of flavor, making it an unforgettable main attraction for any gathering.

As the pork belly roasts to perfection in the oven, the enticing aroma fills your kitchen, promising a culinary experience that tantalizes the senses. Pairing this savory delight with a vibrant salsa made from ripe peaches and juicy cherry tomatoes elevates the dish, adding a delightful sweetness and refreshing zest. The combination of lime juice, cilantro, and a hint of heat from green onions and chile creates a perfect balance, offering a burst of freshness that complements the rich pork.

Whether you're planning an elegant dinner party or a relaxed family meal, this gluten-free and dairy-free recipe is sure to impress and satisfy everyone at the table. Prepare to savor every bite as the crispy textures and vibrant flavors come together in perfect harmony. Treat yourself and your guests to an exceptional dining experience that celebrates the joy of homemade cooking.

Ingredients

  •  five spice powder chinese
  •  cherry tomatoes 
  • small bunch cilantro leaves 
  • 0.5 teaspoon pepper dried
  • cloves garlic 
  •  spring onion 
  •  juice of lime 
  • tablespoons soy sauce light
  • tablespoons olive oil 
  •  peaches 
  • tablespoon vegetable oil; peanut oil preferred 
  • pounds pork belly finely
  • small to 5 chilies red
  • teaspoons salt 

Equipment

  • oven
  • roasting pan

Directions

  1. Put the pork in a china or glass dish. Peel and crush the garlic to a paste, stirring in the soy, oil, salt, chile flakes, and five-spice powder.
  2. Spread this paste over the skin and underside of the pork and leave it to marinate for a good four hours, if not overnight.
  3. Preheat the oven to 425°F (220°C).
  4. Place the pork in a roasting pan, then cook, skin-side up, for about twenty minutes. Lower the heat to 400°F (200°C) and continue cooking for a further forty to fifty minutes, until the skin is dark and crisp. Leave to rest for ten minutes before carving.
  5. Make the salsa. Trim and finely chop the green onions. Finely chop the chile. Peel, pit, and finely chop the peaches and tomatoes and chop the cilantro. Toss gently, then dress with the lime juice and olive oil.
  6. Serve the pork with the salsa.

Nutrition Facts

Calories1373kcal
Protein7.01%
Fat88.06%
Carbs4.93%

Properties

Glycemic Index
49.81
Glycemic Load
4.64
Inflammation Score
-6
Nutrition Score
22.515217200569%

Flavonoids

Cyanidin
2.16mg
Catechin
5.53mg
Epigallocatechin
1.17mg
Epicatechin
2.63mg
Epigallocatechin 3-gallate
0.34mg
Eriodictyol
0.33mg
Hesperetin
1.35mg
Naringenin
0.06mg
Apigenin
0.01mg
Luteolin
0.02mg
Kaempferol
0.34mg
Myricetin
0.04mg
Quercetin
2.8mg

Nutrients percent of daily need

Calories:1372.86kcal
68.64%
Fat:134.74g
207.3%
Saturated Fat:45.93g
287.03%
Carbohydrates:16.99g
5.66%
Net Carbohydrates:14.38g
5.23%
Sugar:11.49g
12.76%
Cholesterol:163.29mg
54.43%
Sodium:1764.34mg
76.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.12g
48.24%
Vitamin B1:0.97mg
64.34%
Vitamin B3:12.25mg
61.25%
Vitamin C:36.14mg
43.8%
Vitamin B2:0.63mg
37.08%
Vitamin B12:1.91µg
31.75%
Phosphorus:306.32mg
30.63%
Selenium:21.26µg
30.37%
Vitamin K:31.26µg
29.77%
Vitamin E:4.25mg
28.32%
Vitamin B6:0.47mg
23.59%
Potassium:748.62mg
21.39%
Vitamin A:940.17IU
18.8%
Zinc:2.79mg
18.58%
Copper:0.28mg
14.19%
Iron:2.5mg
13.91%
Manganese:0.26mg
12.77%
Fiber:2.61g
10.44%
Vitamin B5:0.9mg
9.05%
Magnesium:31.63mg
7.91%
Folate:24.39µg
6.1%
Calcium:38.05mg
3.81%