Pork belly sub

Pork belly sub

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

1kg Tasman pork belly roast (rind on, boneless)
Salt flakes

1 red apple, finely julienne
1 cucumber, shaved
1 carrot, finely julienne
2 tbsp cider vinegar
1 tsp salt
1 tsp sugar

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

  1. 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.
  2. Rub the rind with a little oil and sprinkle with flaked salt.
  3. Place the pork belly into a shallow roasting dish and roast in the preheated oven 240⁰C for 30 minutes.
  4. 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.
  5. Prepare slaw ingredients toss well in a small bowl with cider vinegar, sugar and salt.
  6. 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.

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

Results may vary.