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  • Writer's pictureLucie Ellis

91. Sticky Pork & Peach Salad

Just finishing up those juicy peaches!!! I cooked a piece of pork belly earlier this week rubbed with chipotle paste and brown sugar long and slow. Once chilled and cubed it warms up beautifully and very quickly in a hot pan to be scattered on a salad like this, or stuffed into a bun. The belly is also a great cheap cut. This is loosely based on a Jamie recipe which I’ve long since lost so make it up each time. This version just used cupboard sauces and was really quick and easy (once you’ve got cooked pork belly in the fridge!!!) and is a fab combination of spicy sticky soft meat, sweet fruit flesh and sour lime dressed crunchy veg.


For 2:

About 300g cooked pork belly

2tbsp sesame seeds

2tbsp Kecap Manis or dark soy if you don't have manis

2tbsp runny honey

1tbsp sriracha chilli sauce

1 gem lettuce

2 spring onions

Handful sugar snap peas

1 fresh red chilli

Small bunch of coriander

1tbsp fresh mint leaves

2 ripe peaches

Juice of 1 lime


Cut the cold pork belly into 2cm irregular pieces.

Toast the sesame seeds in a medium sized frying pan over a low-medium heat stirring frequently, until they are lightly golden then tip into a small bowl. Add the ketchap manis, honey and sriracha and give it a good mix.

Heat a little cooking oil in the same pan and add the pork. Cook for about 8 minutes over a medium heat turning the pieces over now and again until bronzed all over and sizzling hot.

Meanwhile make the salad; shred the lettuce, thinly slice the snaps and spring onions, finely dice the chilli, and roughly chop the herbs and peaches. Toss together with the lime juice and a good pinch of sea salt flakes.

Once the pork is cooked tip on the sesame dressing and toss to coat, then spoon the meat and juices over the salad.

I just love the combo of hot and cold, sour, sweet and spicy.


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