This recipe first appeared in Woman’s Day.
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Ingredients
Pork belly
Sweet and sour sauce
Apple slaw
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.
Note
- Cooking the pork belly skin-side down allows the fat to render, making very crisp crackling.