Pork & rice salad
Inspired by the Caribbean classic, rice and peas, I created this really exciting rice salad of my own, embracing all the flavours of a good roast pork dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamieoliver.com.
Ingredients
- 750g higher-welfare pork belly, skin off, bone out
- olive oil
- 2 fresh bay leaves
- 2 sprigs of fresh rosemary
- 3 Granny Smith apples
- 50g shelled walnut halves
- 2 tablespoons runny honey
- 4 sprigs of fresh thyme
- 1 orange
- 300g mixed basmati and wild rice
- 2 tablespoons cider vinegar
- 2 spring onions
- 1 bunch of fresh flat-leaf parsley (30g)
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