Crispy Roast Pork with Asian ‘slaw

Crispy Roast Pork with Asian ‘slaw

Previous Next More Awesome Recipes Just For You INGREDIENT Crispy Roast Pork with Asian ‘slaw European Print This
Serves: 4
Nutrition facts: – calories – fat


1 kg (about 2 lb) skin-on pork belly

sea salt

vegetable oil


Asian ‘slaw:

1 green apple, cut into thin matchsticks

3 cups finely shredded Chinese cabbage (wombok)

½ cup coriander (cilantro) leaves

1 long red chilli, deseeded, finely chopped

2 tbsp fish sauce

2 Tbsp lime juice

2 tsp caster sugar



First up, you need to prepare the pork belly…this is a crucial step to achieve crispy crackling.  Pat dry your pork belly with paper towel.  Take a very sharp knife (a sharp utility or stanley knife works well) and cut lines across the pork skin about 1 cm apart.  You want to cut through the skin and but only a couple of millimeters into the fat underneath.  Now rub the skin with about a tablespoon of salt. Sit your pork belly on a baking tray and chill in the fridge (uncovered) for at least 2 hours (overnight is even better).


Preheat oven to 200°C/390°F.


Pat dry the pork skin with paper towel. Rub the skin with a little oil and sprinkle with a little extra salt. Place the pork belly skin side down in a roasting dish. Top with baking paper and place an oven-proof weight on top (a cast iron pan or a heavy casserole dish will work well). Roast the pork belly for 1 hour. Then remove the weight and baking paper and turn pork belly over so it is skin-side up. Roast for a further 10 minutes.


For the Asian ‘slaw, mix all ingredients in a large bowl.


Slice pork and serve with ‘slaw.

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