Name: Crispy Hawaiian pork belly with slaw and smoky sauce
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 6
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

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

Serves 6

Prep

20M

Cook

1H 40M

Marinate

24H

Total

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.

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.

Note

Sarah Murphy

Ingredients

Method

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