Neil Perry shares

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

Serves 4

Here is one of Spice Temple’s classic dishes that I think is perfect for summer, served with rice and perhaps some steamed Chinese broccoli with oyster sauce. The pork itself is easy to cook — just remember to allow a day or two beforehand for the skin to dry out — and it has many uses. By the same token, the red onion, coriander and peanut salad is great with, say, the meat from a store-bought roast chook, shredded off the bone and tossed through, to make a super-quick dish for a busy weekend.

1kg pork belly
Sea salt
½ small red onion, thinly sliced
½ green onion, thinly sliced
Large handful of roughly chopped coriander, leaves and stalks
Handful of unsalted peanuts, toasted in a dry frying pan and crushed
1 tablespoon sesame seeds, toasted in a dry frying pan
1½ tablespoons Chinese black vinegar
2 teaspoons peanut oil

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