Crispy Pork Belly Salad

1. Prep the Pork (Preferably the Day Before):

Pat dry the rind of the pork belly using paper towels to remove excess moisture. Season the rind heavily with Murray River Salt and place uncovered in the fridge for a minimum of 3 hours or overnight. Once ready to cook, wipe off all excess moisture that has been drawn out by the salt.

2. Season and Score:

Flip pork belly meat-side up and season with Murray River Salt and 1 tsp Chinese five spice. Flip it back rind-side up and score the rind using a sharp knife. Lightly massage with olive oil and season again with salt.

3. Cook the Pork Belly:

Place the pork belly in an air fryer at 200°C for approximately 1 hour, or until the crackle is golden and the internal temp reaches 70°C. Remove from the air fryer and allow to rest for 10 minutes.

4. Make the Salad:

While the pork rests, combine the cabbage, shallot, chilli, apple, mint, coriander, salt, lime juice, fish sauce and caster sugar in a large bowl. Mix well and set aside to allow flavours to meld.

5. Serve:

Slice the rested pork belly into thin cubes. Lay the salad on a serving plate, top with crispy pork belly pieces, and garnish with fresh mint leaves