Pork Belly Sub | Tasman Butchers

Serves: 6 | Preparation Time: 15 mins | Cooking Time: 1 hours 25 mins

Ingredients:

1kg Tasman Pork Belly Roast, rind on, boneless

Oil

Salt flakes

Slaw

1 red apple, finely julienne

1 cucumber, shaved

1 carrot, finely julienne

2 tablespoons cider vinegar

1 teaspoon salt

1 teaspoon sugar

To serve:

Japanese mayo and tomato sauce
Crusty sub rolls
Fresh hot potato chips to serve

Method:

Place the pork belly onto a chopping board and pat the rind dry with paper towel, score the pork rind thinly with a sharp knife.
Rub the rind with a little oil and sprinkle with flaked salt.
Place the pork belly into a shallow roasting dish and roast in the preheated oven 240⁰C for 30 minutes.
Reduce oven temperature to 180⁰C and cook for a further 40 minutes. Remove pork belly from the oven and allow to rest for 10 minutes prior to cutting into small bite sized squares.
Prepare slaw ingredients toss well in a small bowl with cider vinegar, sugar and salt.
To serve, cut crusty roll in half across the top of each roll, drizzle a little Japanese mayo on the base of the roll, top with slaw and arrange crispy pork belly squares over slaw. Serve with hot potato chips and dipping sauces.

Note:

Pork belly may be cooked ahead of time and reheated in the oven when required. Pork belly may also be replaced with pulled pork.