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Honey-glazed leftover belly pork with shredded summer veg

Sticky and delicious, this is a comfort blanket of a meal! The pork pairs so well with the crunchy shredded raw veg and the intense flavours of the tamari, lime and honey bring the two together brilliantly. This will quickly become a lunchtime favourite.


If you’re cooking a piece of pork belly, preheat the oven to 180°C/Fan 160°C/Gas 4. Place the pork in a roasting tray, add a little water or stock to the tray, cover with foil and cook for 11⁄2–2 hours or until the pork is falling apart.

Remove from the oven and let cool slightly.

Tear the leftover or freshly cooked pork into rough pieces and place in a bowl. Mix the honey, tamari, sesame seeds and lime juice together in a small bowl and then add to the pork and toss to combine.

Heat the oven to 220°C/Fan 200°C/Gas 7.

Spread the pork out in a single layer on a baking tray and place in

the oven for 6 minutes. Take it out and turn the pork then return to the oven for another 6 minutes. The pork should be nice and sticky now, but if not return it to the oven for a further 6 minutes keeping a close eye to make sure that it doesn’t burn. Leave to cool.

While the pork is in the oven, slice the onion, carrot, courgette and mangetout into very fine shreds and toss together in a bowl with the chilli and bean sprouts.

About 5 minutes before eating, mix the veg and pork together with any juices left on the baking tray.

(If preparing for a lunchbox, pack the pork and veg

separately and combine shortly before you eat.) It’s a salad best eaten at room temperature, so if you make it ahead take it from the fridge an hour or so before eating.


You can use any leftover meat for this salad; leftover chicken leg meat is a particularly good alternative.

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300g leftover roast pork or a 500g piece of pork belly

2 tbsp honey

2 tbsp tamari (or soy sauce)

2 tsp sesame seeds

Juice of 2 limes

1 small red onion

1 carrot

1 small courgette

50g mangetout

1⁄2 red chilli, deseeded and finely diced

100g bean sprouts

This recipe is taken from...

River Cottage Great Salads

Redefine the idea of salad, as playful flavour pairings, clever techniques and vibrant dressings bring out the very best in seasonal produce. Divided into chapters such as Quick, Hearty, Spicy and Lunchbox, these recipes use everyday ingredients, and give plenty of suggestions for seasonal swaps and delicious alternatives.