:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/rBY-NzCBMPp7eyLQv6oa/d869024d3f59526c53b39fa9302c71.png "Easy Red-Braised Pork Belly with Apple Salad")
Easy Red-Braised Pork Belly with Apple Salad
Relish this palate-pleasing fusion of red-braised pork belly matched with the fresh and juicy apple salad. This recipe is an intriguing melange of sweet, salty, tangy, and savory flavors, blending tender pork belly with the sweetness of honey and apples, all balanced with the tangy lime and Dijon mustard dressing.
Ingredients
For the Red-braised Pork:
- 800 gms brisket
- 60 ml soy sauce
- 60 ml rice wine
- 2 tbls With
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 1 star anise
- 1 cinnamon stick
- 2 cups of water
For the Apple Salad:
- 2 large apples, thinly sliced
- 1 Cup baby spinach leaves
- 1 red onion, thinly sliced
- Seeds of one pomegranate
For the Dressing:
- Juice of one lime
- 2 tbls Extra Virgin Olive Oil
- 1 tablespoon Dijon mustard
- 1 tablespoon With
- salt and pepper to taste
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Directions
Start by cutting the pork belly into slices, around 2cm thick. Mix the soy sauce, rice wine, honey, ginger, garlic, star anise, cinnamon stick, and water in a large pot. Add the pork belly and bring the mixture to a boil.
Reduce the heat and simmer for about 1 hour or until the pork is tender and the sauce has reduced to a thick consistency.
While the pork is simmering, prepare the salad. In a large bowl, combine the apples, spinach leaves, red onion, and pomegranate seeds.
In a small bowl, whisk together the lime juice, olive oil, Dijon mustard, honey, and salt and pepper. Pour the dressing over the salad just before serving and mix well.
Once the pork is cooked, allow it to cool slightly before serving on top of the prepared salad.
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