Roast pork belly with apple & fennel slaw
Serves: 6 | Preparation Time: 10 mins | Cooking time: 1 hr 10 min
- 1.5- 2kg Pork Belly
- 2 garlic cloves, minced
- 1/2 tsp all spice
- 2 tbsp olive oil
- 1 tbsp fresh sage
- tsp orange rind
- 2 medium apples, thickly sliced
- 1 purple onion sliced thickly
- 1 head of garlic, sliced in half
- 250 ml dry apple cider
- 1½ tbsp apple cider vinegar
Apple & Fennel Slaw:
- 1 small green cabbage, shredded (about 5 cups)
- 1 small fennel bulb, thinly shaved (about 1 cup), reserve the fronds for garnish
- 1 small red onion, thinly sliced (about 3/4 cup)
- 1 granny Smith apple, peeled, cored and julienned
- 1 teaspoon kosher salt, plus more to taste
- 1/4 cup apple cider vinegar
- 1/4 cup neutral oil, such as grapeseed or canola
- Juice of 1 lime (about 2 tablespoons)
- 2 teaspoons honey, or more to taste
- 1 teaspoon celery seed
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup loosely packed chopped fresh cilantro, mint, basil or a fresh tender herb of your choosing
- Take pork belly out for the packaging and let it dry overnight uncovered in the fridge.
- Preheat oven to 220oC.
- Prepare a large baking dish with foil. Place on the onion, apples and the head of garlic.
- In a small bowl add in the garlic, all spice, sage, orange rind and oil and mix to combine.
- Place pork rind side down and rub the mixture all over this side only.
- Place the pork on top of the prepared tray (skin side up).
- Add cider and 3 tsp vinegar to the tray.
- Oil the top of the pork belly and season well with salt.
- Place in the oven and roast for 30 minutes or until the pork has crackled.
- Turn the temp down to 175oC and roast for a further 40 minutes (or until the internal temp reaches 70oC.
- Allow to rest for 10 minutes then serve and enjoy!
Apple & Fennel Method:
- In a large bowl, combine the cabbage, fennel, onion and apple. Season with the salt and toss to combine. (The cabbage may need more salt, so taste as you go.)
- In a small bowl or jar, whisk together the vinegar, oil, lime juice, honey, celery seed and pepper. Taste, and sweeten with more honey, if desired, and season with a small pinch of salt. Slowly pour the vinaigrette over the slaw ingredients, using just enough to lightly coat all the cabbage. (You may have some leftover.) Toss the slaw to evenly distribute the vinaigrette, then fold in the herb of your choice.
- Sprinkle with reserved fennel fronds, if desired.
- The slaw can be served right away, but is best after about 15 minutes of rest. The cabbage and onions will absorb the flavor of the dressing the longer the slaw sits. Yum!