Chinese 5 Spice Pork and Orange Salad

  INGREDIENTS

• 4 rashers           pork belly bone out          

• 1 tbsp                 chinese 5 spice        

• 1 tbsp                 chilli flakes - optional

• splash                oil to fry

• 2                          oranges peeled and segmented, pith removed

• ⅔  cup                honey

• 1                          red onion finely sliced lengthways

• 1                          bag of spinach and rocket mix

• 4 tbsp                 red wine vinegar

• good slug          extra virgin olive oil

•                             salt to season - preferably sea salt

  METHOD

• Remove the skin from the pork belly and cut it into 1.5 - 2 cm pieces

• Coat in the Chinese 5 spice a put aside

• Meanwhile place the orange segments in a bowl and cover them with honey

• Slice the red onions finely lengthways

• Mix the olive oil and red wine vinegar and whisk or use a fork - adjust to your taste

• Plate up salad - place orange segments on the bottom then the salad leaves and onions

• Now heat the wok or pan, splash the oil in to heat and then fry the pork belly until fragrant and golden, scatter over the chilli flakes to taste

• Once cooked drain on paper towel

• Shake the vinaigrette over the salad top with the pork and serve

You can substitute the pork with fried haloumi cheese if desired - slice the cheese thinly and then fry it in a very hot pain with olive oil. Allow it to brown on both sides and then place it on the salad

Serve with a crusty bread