Serves 6

YOU’LL NEED
FOR THE PORK BELLY
12 oz pork belly
Salt
4 tbsp soy sauce
4 tbsp rice vinegar
4 tbsp brown sugar
1 garlic clove
8 green gage plums
2 nectarines
8 red radishes
12 purslane leaves
16 red vein sorrel
12 leaves Thai basil
½ bunch cilantro
½ bunch parsley
12 pickled jalapenos

FOR THE VIETNAMESE VINAIGRETTE
4 oz fish sauce
4 oz rice vinegar
2 tbsp sugar
2 oz water
1 clove garlic
1 red chili
4 tbsp lime juice

MAKE IT
FOR THE PORK BELLY
1) Mix soy sauce, rice vinegar, brown sugar, and garlic in a bowl. Place the pork belly in the marinade. Cover the top of the pork belly with salt and allow it to sit overnight in a fridge or cooler.
2) Preheat oven to 350 degrees. Pre-set a roasting pan with water and a rack on the top rung of the oven.
3) Remove pork from the marinade and place on rack above water. Bake for 40 minutes until meat is cooked.
4) Remove, raise temperature to 465 degrees. Remove salt from the pork belly and place back in the oven to bake for another 30 minutes. Let cool, then slice.

FOR THE VIETNAMESE VINAIGRETTE
1) Mix all ingredients the day before you make the main dish.

FOR THE MAIN DISH
1) Add the vinaigrette to the bowl. Slice the pork and lay it on top.
2) Place the plum half and the nectarine wedges in the bowl around the pork.
3) Place the greens on and around the pork and fruit. Add the pickled jalapeno.

THE MACROS
Per Serving
CALORIES: 438
PROTEIN: 10
FAT: 30
CARBS: 40