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Crispy Roast Pork with Asian Slaw

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Hear the crunch of the ultimate crisp pork crackling when you slice into Marion’s amazing roasted pork belly. Add a slaw of apple, Chinese cabbage, coriander and chilli as a fresh, crisp side to complement the delicious pork.

WATCH THIS RECIPE

CRISPY ROAST PORK WITH ASIAN SLAW

PREP TIME

2 hours 20 minutes
COOK TIME

1 hour 10 minutes
SERVES

4
Ingredients

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

Steps
Step 1

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).

Step 2

Preheat oven to 200°C/390°F.

Step 3

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.

Step 4

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

Step 4

Slice pork and serve with slaw.

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