adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-roasted pork belly with pear coleslaw
0 Likes
Prep Time:
35 minutes
Cook Time:
150 minutes
Total Time:
185 minutes
Create tender, juicy pork belly perfection.
Ingredients:
  • 800g piece Pork Belly
  • 9.20 gm vegetable oil
  • 4.80 gm sea salt flakes
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1.25 gm paprika
  • 2 brown onions, cut into wedges
  • 250ml chicken stock
  • 1/2 wombok (Chinese cabbage), finely shredded
  • 1 fennel bulb, finely shaved
  • 2 firm Corella pears, cored, cut into matchsticks
  • 125.00 ml fresh mint leaves
  • 125.00 ml fresh coriander leaves
  • 40.00 ml flaked almonds, toasted
  • 10.00 gm mirin seasoning
  • 10.60 gm light soy sauce
  • 10.00 gm caster sugar
Instructions:
  • Preheat the oven to 220C. Score the pork skin with a small sharp knife, then place it skin-side up on a clean surface. Drizzle with oil and sprinkle with salt, fennel seeds, cumin, and paprika. Use your hands to rub the spices into the skin.
  • In a roasting pan, layer the onion and top with the pork. Roast in the oven for 30 minutes.
  • Lower the oven temperature to 160C. Pour the stock around the pork, then cook, loosely covered, for an additional 2 hours or until the pork is very tender. Let it rest, loosely covered, for 15 minutes before serving.
  • Combine wombok, shaved fennel, pear, mint, coriander, and almonds in a large bowl. In a small bowl, whisk together mirin seasoning, soy sauce, and sugar. Drizzle the dressing over the salad and toss to combine before transferring to a serving bowl.
  • Cut the pork belly into 4 equal pieces. Place the pork and onion on a serving plate and pour over the pan juices. Serve alongside the pear and wombok coleslaw.

Similar Recipes