Here’s a vibrant family favourite that brings the sweet, savoury and slightly spicy together in perfect harmony. This dish heroes Bangalow Sweet Pork, which is always a winner in my kitchen, and pairs it with charred nectarines, zesty ginger, and peppery watercress for a colourful, nutrient-rich plate that sings with flavour.

Don’t worry if it’s not stone fruit season—you can easily swap in baked apples, pears, or even gently pan-fried berries to get that same juicy burst of natural sweetness. It’s all about balancing that bold char siew marinade with a splash of freshness and crunch.

A nourishing twist on a Cantonese classic—and perfect for your next long lunch.

_{Photo: Nelly le Comte}

Watercress: The Queen of nutrient density

Let me tell you about one of my all-time favourite greens—watercress. This humble little leafy hero might not always get the spotlight, but it has earned a reputation as one of the most nutrient-dense foods on the planet. Packed with vitamins A, C and K, along with antioxidants and plant compounds that support overall health, watercress delivers remarkable nutritional value in every bite. It’s a simple ingredient with extraordinary benefits—and one I love finding ways to include in everyday cooking.

What does that mean? It means that per 100 calories, watercress delivers the highest average of daily values for essential nutrients like vitamins A, C, K, B6, and B12, along with iron, calcium, folate, potassium, and fibre. It’s basically nature’s multivitamin in leafy form.

In my food-as-medicine philosophy, I always say: eat for function and flavour. Watercress delivers both. It’s slightly peppery, super fresh, and pairs beautifully with earthy veg like beets, rich proteins like kangaroo or grilled tempeh and tangy dressings.

Watercress also has a long history in herbal medicine. It’s been used for centuries to support liver health, digestion, and even respiratory function. I love using it in salads, soups, smoothies—or just as a fresh garnish to brighten up a plate and boost its healing potential.

So next time you’re at the market or your local grower, pick up a bunch of watercress. Your body—and your taste buds—will thank you.

Char siew with roast nectarines, ginger and watercress

Recipe by Samantha Gowing

• Total Time45 minutes
• YieldServes 4

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Ingredients

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For the char siew

500 g skinless Bangalow pork belly, cut into 2 long strips

2 tablespoons finely chopped garlic

Marinade

2 pieces of Chinese fermented red bean curd

1 tablespoon honey

1 tablespoon Chinese Shaoxing wine

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon Chinese five-spice powder

1/4 teaspoon white pepper, ground

100 g brown sugar

For the salad

2 nectarines, stone removed, chargrilled on the BBQ or a griddle pan, sliced

2 cups watercress, washed well, dried and picked over

1 tablespoon freshly grated ginger

1 tablespoon toasted sesame oil

1/2 lemon, juice and zest of

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Instructions

1. Combine char siew marinade in a large bowl.
2. Add the garlic and pork belly and marinate overnight in the fridge.
3. Preheat the oven to 200 degrees C.
4. Place the pork belly on a wire rack and bake for 15 minutes.
5. Removed from oven and turn the pork belly over, brush the remaining char siu sauce over and place the pork belly back in the oven for another 15 minutes or until cooked through and dark.
6. Slice the char siu into thin pieces.
7. Combine salad ingredients together in a bowl, add sliced pork and toss gently.
8. Season and serve.

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• Prep Time: 15 minutes
• Cook Time: 30 Minutes
• Category: Pork
• Method: Baking
• Cuisine: Modern Chinese