Five-spice roast crispy pork belly with apple & sweet potato mash, roast shallots & coriander salsa verde


Preparation info

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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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Pork belly, roasted like this, is always a favourite at any restaurant I’ve cooked at. I guess people find it hard and fiddly to prepare at home, so tend to eat it when they dine out. Sweet potatoes and apples aren’t naturally occurring bed fellows, but I think they’re a match made in heaven - the sourness from the apples works as a lovely foil to the rich buttery potatoes, and the combination goes so well with the pork. The coriander salsa verde gives the whole dish a South-East Asi