Pork Belly with Spiced Pumpkin Salad

Steps

1. Preheat oven to 230°C.
2. Cook pumpkin Slice onion 1cm and dice carrot 2cm. Toss both with pumpkin and sweet chilli sauce on a lined oven tray, drizzle with oil and season. For fussier foodies, replace sweet chilli with honey on the pumpkin. Bake (on middle-upper rack) for about 20 minutes, until tender. Turn oven to high grill. Grill pumpkin for 3-5 minutes, until starting to colour.
3. Cook pork Remove pork from packaging, place on a second lined oven tray and cook for about 20 minutes on rack below pumpkin, until starting to brown and hot through. Rest for 5 minutes before cutting lengthways into 1cm slices. This pork belly is supplied without skin so you’ll be creating a lovely caramelised, sticky belly. If you’d like it a little more caramelised, pop it under the grill for a few minutes after cooking.
4. Prep rest of salad Roughly chop spinach; peel courgette and cucumber into ribbons; tear mint leaves. Place all in a large bowl along with peanuts.
5. Finish salad While pork rests, add cooked pumpkin and onion and half the nuoc cham dressing to bowl with salad. Toss gently to combine and season (if needed). For fussier foodies, keep roasted veggies separate from salad.
6. To serve Divide pumpkin salad between plates, top with pork belly and drizzle over remaining nuoc cham dressing.