I haven’t had a fix of pork belly for a while. Anyone looking through these posts will soon realise I have a bit of an addiction for pork belly and use it in all sorts of ways. Here I have just roasted it and made delicious crunchy crackling. I served it on apple puree with sweet soy noodles, balsamic reduction and the star of the dish a green pea and mango salad. Its just frozen peas quickly blanched and cooled, diced fresh mango, finely chopped red onion, apple cider vinegar and S&P. It was really fresh and tangy and balanced the richness of the meat and noodles…Yum!