Miss Piggy’s Salad

Asian pork belly salad with watermelon

Miss Piggy’s Salad

Asian pork belly salad with watermelon
Serves 4
Asian Master Stock 

Place all ingredients in a stainless steel pot and bring to the boil for 10 minutes. Remove from heat and set aside.

Palm Sugar Vinaigrette 

Wash coriander, then pound in a mortar and pestle with garlic and set aside. Place palm sugar and vinegar in a small stainless steel pot and heat until sugar has dissolved. Remove from heat and add coriander mix. Set aside.


Preheat oven to 180°C. Score the pork belly skin, then place pork skin side up in a deep baking dish and cover with the stock. Place a sheet of greaseproof paper over the pork and then cover the baking dish tightly with foil. Place in oven and cook for 2½ hours.

When cooked, remove the foil and paper and drain off the stock liquid. Set aside for another time. Leave the pork in the baking dish and cover with more greaseproof paper. Place weights on top of the pork to press it down and refrigerate for at least 4 hours or overnight.

Once pressed, cut the pork to preferred size, typically 5cm squares.


Place rocket, mint, parsley, coriander, radish, cucumber and watermelon in a bowl. Toss with palm sugar vinaigrette dressing to coat.

To Serve 

Heat a pan and place pork skin side down. Sear on high heat until pork skin is crispy.

On a plate, assemble the salad and place pieces of pork belly on top. Top with fried shallots and black sesame seeds. Drizzle with extra vinaigrette if required.

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