SWEET & SOUR PORK BELLY WITH APPLE SLAW
SERVES 12 PREP 20 MINS + RESTING COOK 2 HOURS
1 ½kg boneless pork belly 1 tbsp salt 1 tbsp olive oil SWEET & SOUR SAUCE ¾ cup brown sugar ⅓ cup water ¾ cup white-wine vinegar 2 tbsp tomato sauce 1 lime, juiced 1 tbsp grated fresh ginger 2 fresh long red chillies, thinly sliced APPLE SLAW 4 cups shredded cabbage 1 bunch baby carrots, thinly sliced on a mandolin 2 red apples, quartered, cored, thickly sliced 1 red onion, thinly sliced ½ cup mayonnaise ½ cup buttermilk ½ bunch fresh chives, snipped 2 tbsp lemon juice chopped natural almonds, to serve
1 Using a sharp knife, score pork skin at 1cm intervals. Place on rack on a tray. Chill, uncovered, overnight to dry out. 2 Preheat a covered barbecue to moderate, 180°C. Rub salt and oil into skin and incisions. Place pork, skin-side down, on an oven tray, 3 Roast 1 ½ hours. Remove pork from barbecue. 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. 4 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. 5 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. Sprinkle with almonds to serve. 6 Serve pork belly in slices, drizzled with sweet and sour sauce and accompanied with apple slaw.