Roasted pork belly with black fungi salad

Pork is a staple for any Chinese banquet, symbolising strength and abundant blessings. This sauce is the perfect balance of acidity and spice, and cuts through the fattiness of the pork belly.


  • • 1 serving of pork belly, skin on
  • • 50g black fungi
  • • ½ bunch spring onion
  • • Table salt, for basting

  • For the green chilli dressing
  • • 1tbsp minced garlic
  • • 1tbsp minced ginger
  • • 2 tbsp chopped green chilli
  • • 100ml rice wine vinegar
  • • 50ml black vinegar
  • • 80g sugar
  • • 30ml light soy sauce
  • • 50ml chilli oil


  1. Score the pork skin, 5mm deep, using a very sharp knife.
  2. Preheat oven to 220°C. Sprinkle a good amount of table salt over the skin then transfer the pork to a wire rack in a roasting tin. Place in oven and roast for 30 minutes. Then, reduce the oven temperature to 175°C and continue cooking for another 15 minutes.
  3. Check the internal temperature of the pork with a thermometer. It should be 59°C. Remove from oven and leave to rest.
  4. Soak the black fungi cold water to rehydrate for 1 hour. Once it has rehydrated, or is soft and squishy, cut into small bite sized pieces.
  5. Then, slice spring onion into fine long strips and leave aside.

For the dressing

  1. In a small bowl, combine all ingredients together and whisk well until combined.

To finish

  1. To serve the dish, cut the pork belly into 2 cm sized cubes and place them neatly on a plate.
  2. Dress black fungi and spring onion with green chilli dressing, and then place on top of cubed pork belly.