Crispy Pork Belly with Slaw and Asian BBQ Sauce

Crispy Pork Belly with Slaw and Asian BBQ Sauce

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, March 10, 2019.
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Ingredients

Pork Belly

  • 1 pack pork belly

Rice

  • ½ cup jasmine rice
  • ¾ cup boiling water

Slaw

  • ½ apple
  • ½ bag ranchslaw
  • ½ pack mung bean sprouts
  • 1 tsp mayo

To Serve

  • ½ pack Asian BBQ sauce
  • 1 Tbsp chopped peanuts (optional)

Have Handy

  • Oil
  • Salt & Pepper
  • Vinegar
  • Sesame oil

Steps

  1. Cook pork Preheat oven to 220°C. Remove pork from pack. Pat skin dry and season. Place on a lined tray skin side up. Roast on the middle rack for 10 minutes. Switch oven to grill and grill for 12-15 minutes, until skin is crispy. Watch pork while grilling to ensure it doesn’t burn.
  2. Cook rice Combine rice, boiling water 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. Make slaw Thinly slice apple and toss in a bowl with ranch slaw, mung bean sprouts, mayonnaise and a drizzle of sesame oil and vinegar. Season to taste.
  4. To finish When pork is cooked carefully cut into thin slices. In a bowl, combine Asian BBQ sauce with 1 teaspoon of water.
  5. Serve rice on plates and top with slaw, pork belly and a drizzle of Asian BBQ sauce. Sprinkle over peanuts.

Nutritional Information

Energy 3169 kj
757 kcal
Protein 24.8g
Carbohydrate 56.7g
Fat 47.8g