MAIN DISH

Pork Belly with Crispy Skin and Asian Slaw

Pork & Veal

4-6

PERS

3 HRS

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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.