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Sweet & Sour Pork Belly & Pineapple ‘Slaw

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It’s sweet and sour pork belly, but not as you know it. This slow-cooked version is fall-apart tender, rich and sweet, and pairs so well with a fresh, tart ‘slaw on the side. It’s crunchy, it’s vibrant, it’s a whole new take on a classic.

WATCH THIS RECIPE

Sweet & Sour Pork Belly & Pineapple ‘Slaw

PREP TIME
20 minutes
COOK TIME
2 hours
SERVES
4
Ingredients

1kg (2 lb 3 oz) pork belly, skin removed, cut into 3cm (just over 1”) dice

1 tbsp soy sauce

2 tsp fish sauce

3cm (just over 1”) piece ginger, julienned

1 tbsp vegetable oil

1 bottle Marion’s Kitchen Sweet & Sour Marinade*

steamed rice, to serve (optional)

 

Pineapple ‘slaw:

½ green (unripe) pineapple, peeled, cored, julienned

¼ green cabbage, thinly sliced

1 Asian red shallot, thinly sliced

¼ cup coriander (cilantro) or mint leaves, finely chopped

juice of 1 lime

1 tsp sea salt

Steps
Step 1

Mix together pork pieces, soy sauce, fish sauce and ginger in a large bowl. Place a large deep dish saucepan with a lid on medium heat on the stove top. Add the vegetable oil followed by the marinated pork pieces, and fry until each side is golden brown.

Step 2

Pour in Marion’s Kitchen Sweet & Sour marinade. Reduce heat to low and pop the lid on your pan. Now leave to simmer for 90 minutes, stirring occasionally, making sure the sauce doesn’t stick or become too reduced.

Step 3

Remove the lid from the pork and increase the heat to high. Simmer for 5-10 minutes to thicken the sauce slightly.

Step 4

In the meantime, in a large bowl, mix together the pineapple, cabbage, shallot, coriander, lime juice and salt.

Step 5

Serve the pork with the pineapple ‘slaw and rice.

Note Icon

NOTES:

If you can’t get hold of my Sweet & Sour Marinade, you can make sweet and sour sauce from scratch by following this recipe.

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Shirley
November 15, 2022

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