From our kitchen ยท Recipe
Crispy Roast Pork Belly with Apple Slaw
Crackling-topped pork belly served with sharp, crunchy apple slaw.
- Prep
- 25 mins
- Cook
- 150 mins
- Serves
- 6
Crackling-topped pork belly served with sharp, crunchy apple slaw. Balanced for a dependable home-cooked result, with clear timing and serving guidance.
Ingredients
- 1.5 kg skin-on pork belly slab
- 2 tsp fennel seeds
- 2 tsp flaky salt
- 1 tbsp oil
- 2 apples, julienned
- 1/4 red cabbage, shredded
- 2 tbsp cider vinegar
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
Method
- Dry the pork skin uncovered in the refrigerator overnight.
- Score the skin, rub with oil and salt, and season the meat with fennel.
- Roast at 240ยฐC for 25 minutes, then lower to 160ยฐC until tender.
- Toss apple and cabbage with vinegar, mayonnaise and mustard.
- Rest the pork for 20 minutes, then slice and serve with slaw.
