A recipe for you! It’s my Miso chilli pork belly with daikon and carrot salad from AROUND THE TABLE which it looks like you’re all loving 🥰 This is such a great way to enjoy pork belly on a weeknight. It requires minimal time in the oven and you can get away with marinating the pork for a short time. You can marinate it the night before, of course, or even the morning before you want to cook it. We eat it with steamed rice and a simple salad of daikon, carrot and spring onion, with a vinegary dressing to cut through the richness of the pork belly. INGREDIENTS * 800g boneless pork belly * 1⁄2-1 tsp chilli flakes * 1 tbsp white miso * 2 tbsp mirin * 2 tbsp sake * 3 tbsp light soy sauce * 1 tbsp honey * 1 tbsp toasted sesame oil * 3 garlic cloves, finely grated * 1 tsp ground white pepper * sea salt * steamed Japanese short-grain rice (such as koshihikari), to serve Daikon & carrot salad * 1 daikon, peeled and julienned * 1 carrot, peeled and julienned * 2 spring onions, sliced * 2 tbsp light soy sauce * 2 tbsp grain vinegar* (see note) * 1 tbsp sesame oil * 2 tsp toasted sesame seeds * sea salt METHOD * Remove the rind from the pork belly and slice from the shortest side into 1.5cm thick rashers. Place in a non-reactive bowl or container, then add the remaining ingredients except the steamed rice. Use your hands to mix everything together and ensure that the pork is well-coated. Marinate for at least 30 minutes, or overnight. * Preheat the oven to 200C fan-forced (220C conventional). Line a baking tray with baking paper. Place the pork belly rashers on the prepared tray in a single layer and pour over any excess marinade. Cook in the oven for 20 minutes or until the pork is cooked through and slightly caramelised. * For the daikon and carrot salad, combine the daikon, carrot and spring onion in a bowl. Whisk together the remaining ingredients in a small bowl and pour over the vegetables. Toss to combine and season to taste. * Serve the pork with the daikon and carrot salad and steamed rice. 📸 @armellehabib Styling @karinajduncan #aroundthetablecookbook