Crispy Pork Belly with Slaw & Asian BBQ Sauce

Crispy Pork Belly with Slaw & Asian BBQ Sauce

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, April 5, 2020.
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Ingredients

Pork

  • 350g pork belly, cut into 3-4cm pieces

Rice

  • 1 cup jasmine rice
  • 1 1/2 cups boiling water

Slaw

  • 1/2 red cabbage, shredded, 2 cups worth
  • 1 carrot, grated
  • 1 apple, thinly sliced
  • 50g mung bean sprouts
  • 1/2 Tbsp mayo

To Serve

  • 80g Asian BBQ sauce
  • 20g chopped peanuts

Steps

  1. Preheat oven to 220°C and bring a full kettle to the boil. Prep & cook pork. Remove pork from pack. Pat skin dry, season and cut into 3-4 pieces. Place on a lined oven tray, skin side up. Roast on middle rack for 15 minutes. Switch oven to high grill and grill pork for 12-15 minutes, until golden. Watch pork while grilling to ensure it doesn’t burn.
  2. Cook rice. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  3. Prep slaw. In a bowl, toss cabbage, carrot and apple with mung bean sprouts, mayo and a drizzle of sesame oil and vinegar. Season to taste.
  4. To finish. Carefully cut pork into thin slices. In a small bowl, combine Asian BBQ sauce with 1/2 Tbsp water.
  5. Serve rice topped with slaw, pork, Asian BBQ sauce and peanuts.

Nutritional Information

Energy 2190 kj
523 kcal
Protein 16.3g
Carbohydrate 40.5g
Fat 32.8g