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Smoky pork belly with 8-vegetable summer slaw
Smoky pork belly with 8-vegetable summer slaw
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Perfectly crispy pork belly paired with refreshing summer slaw.
Ingredients:
  • 1 large zucchini
  • 2 green onions, thinly sliced
  • 5.00 gm Smoked Paprika
  • 8.00 gm brown sugar
  • 1 tsp Cumin Seeds Ground
  • 1/2 tsp Fennel Seeds, crushed
  • 1 tsp finely crushed garlic
  • 27.30 gm extra virgin olive oil
  • 2 brown onions, thickly sliced
  • 1.5kg boneless pork belly, scored (see note)
  • 9.60 gm sea salt
  • 255.00 gm chicken stock
  • 2 celery stalks
  • 1 bunch asparagus, trimmed
  • 1 large carrot
  • 1 bunch radishes, thinly sliced
  • 50g kale leaf and spinach mix
  • 1 1/2 tsp Fennel Seeds, crushed
  • 11.80 gm dijon mustard
  • 14.40 gm honey
  • 62.50 ml apple cider vinegar
  • 36.40 gm extra virgin olive oil
  • 1 gem lettuce, leaves separated
Instructions:
  • Preheat your oven to 230C/210C fan-forced. Mix together paprika, sugar, cumin, fennel seeds, garlic, and 1 tablespoon of oil in a small bowl. Season with salt and pepper to taste.
  • Spread onion in a roasting pan. Place pork, skin-side down, on a cutting board. Spread spice mixture over the pork, avoiding the skin. Flip the pork over and pat the skin dry with a paper towel. Rub skin with remaining oil and salt. Place the pork, skin-side up, on the bed of onions in the pan. Roast for 30 minutes until the skin starts to crisp. Lower the temperature and pour stock around the pork (avoiding the skin). Cover with foil and continue roasting for 2 hours until pork is tender. Let it rest for 15 minutes before slicing.
  • For the 8 vegetable summer slaw, use a vegetable peeler to ribbon celery stalks and asparagus, then soak them in iced water until crisp. Julienne slice carrot and zucchini with a peeler and combine them with onion, radish, kale mix, and any remaining celery and asparagus. Mix fennel seeds, mustard, honey, vinegar, and oil for the dressing, season with salt and pepper, and drizzle over the salad before serving in a dish.
  • Slice the succulent pork and plate it with the flavorful pan juices (after removing the onion) alongside a fresh and vibrant slaw.

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