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Celebrate spring with a warm pork belly salad
Spring is in the air and it’s the perfect time to experiment with edible flowers and herbs in your cooking


Main
- 500-600g piece of pork belly
- 1 purple heirloom cauliflower
- 2 cups warrigal greens leaves
- 1 bunch flowering thyme, rosemary, chives and/or sage
- Salt
Pickle
- 1L hot water
- 100ml apple cider vinegar
- 1 tbsp castor sugar
- 1 tsp salt
- Fresh thyme or rosemary
Dressing
- 1 large tbsp honey
- 1 tsp white mustard seeds
- 100ml extra virgin olive oil
- 200ml verjuice
- Salt and slow roast the pork belly at 150 degrees for two hours. Rest for 10 minutes and tear apart roughly with a sharp knife and a pair of tongs.
- While the meat is cooking, break the cauliflower into bite-sized florets and prepare the pickle.
- Place the hot water, apple cider vinegar, castor sugar, salt and some fresh-picked herbs. (e.g. thyme or rosemary) in a small to medium pot.
- Bring to the boil, turn off the heat and immerse the cauliflower, allowing it to cool in the liquid for 10 minutes, then drain.
- Wash and dry the warrigal leaves.
- Carefully strip the delicate flowers off the tips of the herbs and set aside.
- For the dressing, in a jar mix the honey, mustard seeds, extra-virgin olive oil and verjuice. Put the lid on and shake just prior to serving.
- Toss all items together in a bowl to coat, then sprinkle the herb flowers over the finished salad.
- Adding other items such as thin-sliced apple, toasted walnuts or chia seeds to the salad can make the dish stand out a little.
- To take the dish to the next level, add a sprinkle of truffle salt to finish.
- The dressing will separate if left standing so just shake it again before use.