Pork belly sub
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 tbsp cider vinegar
1 tsp salt
1 tsp sugar
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
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, or use leftover pork. Pork belly may also be replaced with pulled pork.
