Salted pork, spring onion, mint, cucumber, celery, lime dressing

For the salad (feeds 2)

250g Chopped salted pork belly

130g (1 cucumber) Cucumber, peeled, cut in half lengthways, seeds removed and diced

2g Sea salt

20g Spring onion’s white part removed, thinly sliced on an angle and plunged into ice water

7g Mint leaves torn (10-12)

50g Celery, peeled and sliced (2 stick celery)

80g BLAK FIRE chilli dressing

10g Coriander leaves (1/2 a bunch)

1g Crushed red chilli (1 tsp)

½ Red apple, seeds and core removed and sliced

1 Tbsn Fried shallots (sliced and fried in oil 150c for 8 minutes, drain on kitchen paper)

Method

·       Cook the salted pork belly on a lightly oiled cast iron plate, constantly turning to build good colour

·       Once the pork belly slices are cooked, chop them into 2-inch chunks.

·       Remove the spring onions from the water and dry them on kitchen paper

·       Place all ingredients (apart from crushed chilli and crispy shallots) into a bowl and mix well

·       Top with the crushed chilli and crispy fried shallots

BLAK Chilli dressing

40g BLAK FIRE 

20g Lime juice

20g Extra virgin olive oil 

4g Sea salt

Method

·       Whisk the ingredients and set side

Salted pork rub

250g Thick cut pork belly steaks

10g Sea salt

1g Cracked black pepper

10g Soft dark brown sugar

2g Ground Pimento

1g Cayenne pepper

Method

·       Apart from the pork place everything into a spice grinder or mortar and pestle and grind until a smooth powder

·       Sprinkle the rub the pork liberally on both sides and cook on a lightly oiled half cast iron plate on the Big green egg.