AUSSIE RULES

Sydney-based chef and writer Neil Perry serves up his favourite recipes

- VICTORIA GRAY

CRISPY PORK BELLY WITH RED ONION, CORIANDER, PEANUTS, AND SESAME SEEDS

INGREDIENTS

1kg pork belly

Salt ½ spring onion, thinly sliced

Large handful chopped coriander

Handful of unsalted peanuts, toasted in a dry frying pan and crushed

1 tbsp sesame seeds, toasted in a dry frying pan

1½ tbsp Chinese black vinegar

2 tsp peanut oil

½ small red onion, thinly sliced

METHOD

• Place the pork belly on a wire rack set over a plate (to catch any drips) and refrigerate, uncovered, for at least a day to dry the skin out; two days would be even better.

• Remove the pork from the fridge about 3 hours before cooking.

• Preheat the oven to 220°C/200°C fan/gas mark 7.

• Put the pork belly onto a chopping board. Using a sharp knife, score the skin deeply in a diamond pattern and rub generously with salt. Return the pork belly to its wire rack and place in a roasting tin.

• Roast the pork for 20 minutes, then reduce the oven temperature to 170°C/150°C fan/ gas mark 3½ and roast for a further 20 minutes, or until themeat is cooked through and the skin is blistered and crispy.

• Remove the pork from the oven, cover with foil and set aside in a warm place to rest for 20 minutes.

• Cut the pork belly into 2 cm cubes. Place all the remaining ingredients in a bowl and toss together, then add the pork and mix through. Divide between four plates and serve.

RAMEN NOODLE SALAD WITH CHICKEN, GINGER, AND SPRING ONIONS

INGREDIENTS

200g ramen noodles

30g spring onions, thinly sliced on the diagonal