Crispy Pork Belly with Slaw & Asian BBQ Sauce

Crispy Pork Belly with Slaw & Asian BBQ Sauce

Ready in 35 minutes • Serves 5
This dish most recently appeared in My Gluten Free Bag on Sunday, April 5, 2020.
Order Now
Order Now

Ingredients

Pork

  • 700g pork belly, cut into 3-4 pieces

Rice

  • 1 1/2 cups jasmine rice
  • 2 1/4 cups boiling water

Slaw

  • 1/4 baby red cabbage, shredded, 2 cups worth
  • 2 carrots, grated
  • 1 apple, thinly sliced
  • 1 Tbsp mayo

To Serve

  • 100g Asian BBQ sauce
  • 40g chopped peanuts

Steps

  1. Preheat oven to 220°C and bring a full kettle to the boil. Cook pork. Remove pork from pack. Pat skin dry, season with salt and pepper and cut into 3-4 pieces. Place on a lined oven tray, skin-side-up. Roast on middle oven rack for 15 minutes. Switch oven to grill and grill for 12-15 minutes, until skin is 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. Prep cabbage, carrots and apple and toss in a bowl with mayo and a drizzle of sesame oil and vinegar. Season to taste with salt and pepper.
  4. To finish. When pork is cooked, carefully cut into thin slices. In a bowl, combine Asian BBQ sauce with 1 Tbsp water.
  5. Serve rice topped with slaw, pork, Asian BBQ sauce and peanuts.

Nutritional Information

Energy 2762 kj
660 kcal
Protein 20.6g
Carbohydrate 45.9g
Fat 43.9g