Pork Belly with Crispy Skin and Asian Slaw
Pork & Veal
|1.5kg||Boneless Pork Belly|
|3||brown onions peeled and quartered|
|5||garlic cloves peeled|
|2 cups||chicken stock|
|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|
|1/4 cup||lime juice|
A delicious pork recipe for the whole family
LET’S START …
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.
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.
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.
In the meantime, combine into a jar sesame oil, soy sauce, lime juice and sugar. Secure lid on top and shake to combine.
In a salad bowl mix cabbages, apple, sprouts, coriander stems and leaves and sesame seeds. Just before serving toss through the dressing.
When pork is cooked, remove from oven and leave to rest for 10mins before carving and serving with Asian slaw.