Prep time: 20 mins + resting Cook time: 2 hours Serves: 12
Ingredients – Pork
1.5kg boneless pork belly
1 tbs salt
1 tbs olive oil
Ingredients – Sweet & Sour Sauce
¾ cup brown sugar
1/3 cup water
¾ cup white wine vinegar
2 tbs tomato sauce
1 lime, juiced
1 tbs grated fresh ginger
2 fresh long red chillies, thinly sliced
Ingredients – Apple Slaw
4 cups shredded cabbage
1 bunch baby carrots, thinly sliced
2 red apples, quartered, cored, thickly sliced
1 red onion, thinly sliced
½ cup mayonnaise
½ cup buttermilk
½ bunch fresh chives, snipped
2 tbs lemon juice
Using a sharp knife, score pork skin at 1cm intervals. Place on rack on a tray. Chill, uncovered, overnight or 2 days to dry out.
Preheat a covered barbeque to moderate, 180°C. Rub salt and oil into skin and incisions. Place pork, skin-side down, on an oven tray.
Roast 1.5 hours. Remove pork from barbeque. Increase temperature to very hot, 220°C. Turn pork skin-side up. Roast a further 25-30 minutes until skin is golden and crispy and meat is tender.
SWEET & SOUR SAUCE: Meanwhile, in a saucepan, stir sugar and water together until dissolved. Reduce heat and simmer 3 minutes. Add vinegar, sauce, juice, ginger and chillies. Bring to boil. Simmer until thickened slightly.
APPLE SLAW: In a bowl, combine cabbage, carrots, apples and red onion. In a jug, whisk mayonnaise, buttermilk, chives and lemon juice together. Season. Pour over salad, toss well to combine.
Serve pork belly in slices, drizzled with sweet and sour sauce and accompanied with apple slaw.