1 tbsp vegetable oil
1kg (2.2 lb) pork belly rashers*
3 garlic cloves, finely chopped
1 tbsp finely grated ginger
600g (21 oz) cabbage, thinly shredded
3 green apples, peeled, cored, chopped into chunks
2/3 cup chicken stock
2 tbsp Chinese Shaoxing wine
steamed rice, to serve
spring onions (scallions), thinly sliced, to serve
sliced red chilli, to serve (optional)
1/4 cup hoisin sauce
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tsp five spice powder
Preheat oven to 180°C/350°F. Heat a flameproof baking dish on high over 2 burners of your cooktop. Add the oil. Cook the pork for 4-5 minutes on each side or until golden. Turn the heat off and transfer the pork to a plate.
Combine the ingredients for the glaze in a small bowl.
Turn the heat back on under the baking dish. Add the garlic and ginger, then cook, stirring, for 1 minute or until aromatic. Add the cabbage and apple and stir to combine. Drizzle the stock and Shaoxing over the cabbage mixture.
Return the pork to the dish. Brush the top of the pork with half of the glaze. Bake in the oven for 20 minutes or until golden. Turn the rashers over and brush with the remaining glaze, then bake for a further 15 minutes or until crisp and golden.
Place rice into serving bowls. Top with the pork, some of the roasted cabbage and apple, then scatter over the spring onion and chilli (if using).
- Pork belly rashers are slices of boneless pork belly about 3cm (just over 1 inch) thick.