If you’re cooking a piece of pork belly, preheat the oven to 180 C/Fan 160 C/Gas 4. Place the pork in a roasting tray, add a little water or stock to the tray, cover with foil and cook for 1 –2 hours or until the pork is falling apart. Remove from the oven and let cool slightly.
Tear the leftover or freshly cooked pork into rough pieces and place in a bowl. Mix the honey, tamari, sesame seeds and lime juice together in a small bowl and then add to the pork and toss to combine.
Heat the oven to 220 C/Fan 200 C/Gas 7. Spread the pork out in a single layer on a baking tray and place in the oven for 6 minutes. Take it out and turn the pork then return to the oven for another 6 minutes. The pork should be nice and sticky now, but if not return it to the oven for a further 6 minutes keeping a close eye to make sure that it doesn’t burn. Leave to cool.
While the pork is in the oven, slice the onion, carrot, courgette and mangetout into very fine shreds and toss together in a bowl with the chilli and bean sprouts.
About 5 minutes before eating, mix the veg and pork together with any juices left on the baking tray.
(If preparing for a lunchbox, pack the pork and veg separately and combine shortly before you eat.) It’s a salad best eaten at room temperature, so if you make it ahead take it from the fridge an hour or so before eating.
Swaps
You can use any leftover meat for this salad; leftover chicken leg meat is a particularly good alternative.
300g leftover roast pork or a 500g piece of pork belly
2 tbsp honey
2 tbsp tamari (or soy sauce)
2 tsp sesame seeds
Juice of 2 limes
1 small red onion
1 carrot
1 small courgette
50g mangetout
1 red chilli, deseeded and finely diced
100g bean sprouts
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