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Crispy pork belly and Vietnamese style slaw

Serves 5-6
Prep time: 30 mins (plus 4 hours for resting)
Cooking time: 1 hour 15 mins

Nothing beats crispy, crunchy roast pork belly; which pairs perfectly with our zesty slaw inspired by the flavours of Vietnam. Fresh herbs and a punchy Vietnamese dressing pack flavour into this crisp slaw, acting as the perfect partner for rich, moreish pork belly. 

Ingredients

Method

  • 1.3kg - 1.5kg pork belly 
  • 1 Tbsp + 2 Tbsp white vinegar
  • 2 tsp table salt
  • ¼ green cabbage, finely shredded 
  • 2 carrots, peeled and shredded
  • 2 cups bean sprouts 
  • 2 spring onion, finely sliced 
  • ¼ cup fresh coriander, roughly chopped
  • ¼ cup fresh mint, roughly chopped 
  • ⅓ cup fish sauce 
  • Juice of 2 large limes 
  • 1 Tbsp caster sugar 
  • 1 Tbsp sriracha sauce
  • 2 Tbsp chopped peanuts, to garnish 
 
View the method

  1. Place the pork belly, skin side up, onto a plate or tray, and pat dry with a paper towel. Use a metal skewer or knife to poke multiple small holes across the surface of the skin. 
  2. Mix together 1 Tbsp white vinegar and the table salt, then brush over the skin of the pork. Place into the fridge, uncovered, for a minimum of 4 hours (maximum of 24 hours) to allow the skin to dry out. 
  3. Preheat your oven to 240 degrees celsius fan bake. Remove the pork belly from the fridge, and pat dry with a paper towel. Season with salt and pepper on both sides, then lay onto a roasting tray skin side up. 
  4. Place into the oven for 15 minutes, then lower the temperature to 200 degrees celsius and bake for a final 45 to 60 minutes or until the skin is crispy and the meat is cooked through. Once crisp, cover with foil and set aside to rest for 10 minutes.
  5. To make the slaw, combine the cabbage, carrots, bean sprouts, spring onion, coriander and mint in a bowl.
  6. Make the dressing by mixing together the fish sauce, lime juice, caster sugar, remaining vinegar and sriracha sauce in a small jug or bowl. Pour over the slaw, and toss well to combine. 
  7. To serve, carve the pork belly and serve alongside the dressed slaw. Garnish with chopped peanuts and enjoy. 
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