Recipe

Sweet and sour pork belly with apple slaw

This recipe is the perfect example of why sweet and sour is the ultimate flavour combination! Paired with crispy pork belly and a fresh apple slaw, this dish is a must for your next barbecue

Dec 11, 2016 11:09pm
By Jennene Plummer
  • 20 mins preparation
  • 2 hrs cooking
  • 24 hrs marinating
  • Serves 8
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This recipe first appeared in Woman's Day.
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Ingredients

Pork belly
  • 1 1/2 kilogram boneless pork belly
  • 1 tablespoon salt
  • 1 tablespoon olive oil
Sweet and sour sauce
  • 3/4 cup brown sugar
  • 1/3 cup water
  • 3/4 cup white wine vinegar
  • 2 tablespoon tomato sauce
  • juice of 1 lime
  • 1 tablespoon grated fresh ginger
  • 2 fresh long red chillies, thinly sliced
Apple slaw
  • 1 bunch baby carrot, thinly sliced on a mandolin
  • 4 cup shredded cabbage
  • 2 medium red apples, quartered, cored, sliced thickly
  • 1 medium red onion, thinly sliced
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/2 bunch fresh chives, snipped
  • 2 tablespoon lemon juice
  • chopped almonds to serve

Method

Pork belly
  • 1
    Using a sharp knife, score pork skin at 1cm intervals. Place on rack on a tray. Chill, uncovered, overnight to dry.
  • 2
    Preheat covered barbecue to moderate, 180°C. Rub salt and oil into the skin and incisions. Place pork, skin-side down, on oven tray (see recipe tip).
  • 3
    Roast for 1½ hours. Remove pork from barbecue. Increase temperature to very hot, 220°C. Turn pork skin-side up. Roast for a further 25-30 minutes until the skin is golden and crispy, and the meat is tender.
  • 4
    Serve pork in slices, drizzled with sweet and sour sauce, accompanied with apple slaw.
Sweet and sour sauce
  • 5
    In a saucepan, heat sugar and water, stirring to dissolve. Reduce heat and simmer for 3 minutes. Add vinegar, sauce, juice, ginger and chillies. Bring to the boil. Simmer until sauce thickens slightly.
Apple slaw
  • 6
    In a large bowl, combine carrots, cabbage, apples and red onion. In a small jug, whisk mayonnaise, buttermilk, chives and lemon juice together. Season. Pour over salad, then toss well to combine. Sprinkle with almonds to serve.

Notes

  • Cooking the pork belly skin-side down allows the fat to render, making very crisp crackling.

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