Recipe

Crispy Hawaiian pork belly with slaw and smoky sauce

This crowd-pleasing recipe sees super crispy pork belly paired with red cabbage slaw, homemade smoky sauce and char-grilled pineapple to create the ultimate sharing meal. A must-try for pork belly fans

By Sarah Murphy
  • 20 mins preparation
  • 1 hr 40 mins cooking
  • 24 hrs marinating
  • Serves 6
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Ingredients

Crispy Hawaiian pork belly with slaw
  • 1.5 kilogram boneless pork belly
  • 1 tablespoon table salt
  • 1 tablespoon olive oil
  • 1/4 small red cabbage, shaved
  • 1 medium carrot, julienned
  • 1/4 cup apple cider vinegar
  • 1/2 cup aioli
  • 2 tablespoon fresh coriander leaves, finely chopped
  • zest and juice of 1 lime
  • char-grilled pineapple rings to serve
Smoky sauce
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • 400 gram can diced tomatoes
  • 1 cup beef stock
  • 1/2 cup smoky barbecue sauce
  • 2 tablespoon Dijon mustard
  • 1/4 cup maple syrup

Method

  • 1
    Using a sharp knife, score pork skin at 1cm intervals. Place on rack on a tray. Chill, uncovered, overnight to dry.
  • 2
    Preheat oven to 180°C. Rub salt and oil into the skin and incisions. Place pork, skin-side down, on an oven tray.
  • 3
    Roast for 1 ¼ hours. Remove pork from oven. Increase temperature to 220°C. Turn pork skin-side up. Roast for a further 25-30 minutes until skin is golden and crispy and meat is tender.
  • 4
    For the smoky sauce: Heat oil in a saucepan on medium. Sauté onion and garlic for 4 minutes. Add remaining ingredients. Bring to the boil on medium. Reduce heat to low and simmer for 45 minutes until thickened.
  • 5
    In a large bowl, toss cabbage, carrot and vinegar. Set aside for 10 minutes for cabbage to soften slightly. Toss with aioli, coriander, lime zest and juice.
  • 6
    Serve pork belly with slaw and char-grilled pineapple rings.

Notes

  • Using a sharp knife, score pork at 1cm intervals. Be careful not to penetrate through to the meat layer. Pat skin dry with a paper towel. Rub salt and oil into skin and incisions.