Crispy pork belly and Vietnamese style slaw
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.
- 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
- 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.
- 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.
- 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.
- 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.
- To make the slaw, combine the cabbage, carrots, bean sprouts, spring onion, coriander and mint in a bowl.
- 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.
- To serve, carve the pork belly and serve alongside the dressed slaw. Garnish with chopped peanuts and enjoy.