Pork Belly with Crispy Skin and Asian Slaw - Shane's Quality Butchery

MAIN DISH

Pork Belly with Crispy Skin and Asian Slaw

Pork & Veal

4-6

PERS

3 HRS

INGREDIENTS

1.5kg Boneless Pork Belly
3 brown onions peeled and quartered
5 garlic cloves peeled
2 whole cloves
1 star anise
2teasp fennel seeds
1teasp chili flakes
2 cups chicken stock
Salt
Asian Slaw
1/2 small wombok (Chinese cabbage) finely shredded
1/4 red cabbage finely shredded
1 green apple finely sliced
1 Large handful bean sprouts
1/2 bunch coriander, leaves and stems finely chopped
1tbs toasted sesame seeds
5tbs sesame oil
3tbs soy sauce
1/4 cup lime juice
1teasp brown sugar

A delicious pork recipe for the whole family

LET’S START …

N°1

Take pork belly out of packaging, pat dry, lay flat on a tray/plate and leave uncovered in the fridge for min 1 hour (best overnight). This will dry out the skin and create crispy crackling.

N°2

Preheat oven to 220 degrees Celsius (fan forced). Place onions in the base of a baking tray. Place pork, rind-side up, on onion. Roast for 30 minutes or until the rind begins to crackle.

N°3

Reduce oven to 160C. Pour stock around pork in dish (do not pour over rind). Add garlic, cloves, star anise, fennel seeds, and chilli flakes. Roast for 2 hours 30 minutes or until pork is very tender.

N°4

In the meantime, combine into a jar sesame oil, soy sauce, lime juice and sugar. Secure lid on top and shake to combine.

N°5

In a salad bowl mix cabbages, apple, sprouts, coriander stems and leaves and sesame seeds. Just before serving toss through the dressing.

N°6

When pork is cooked, remove from oven and leave to rest for 10mins before carving and serving with Asian slaw.