Crackling Pork Belly Asian Salad
Serves 4 people
- •1kg piece pork belly (see tip)
- •2 teaspoons olive oil
- •1 tablespoon sea salt flakes
- •½ small red cabbage, finely shredded
- •½ small wombok (Chinese cabbage), finely shredded
- •1 small red onion, halved and thinly sliced
- •2 medium carrots, peeled and shredded lengthways
- •2 long red chillies, deseeded and finely sliced (+extra to serve)
- •2 cups coriander sprigs
- •Lime wedges, to serve
- •1/3 cup sweet chilli sauce
- •¼ cup lime juice
- •2 tablespoons fish sauce
- •1 tablespoon brown sugar
- 1.Preheat oven to 240°C fan-forced. Using a sharp knife, score pork rind lengthways at 1cm intervals. Rub rind with oil and then sea salt.
- 2.Place pork, rind side up, on a rack in a shallow baking pan. Roast for 35-40 minutes or until rind is golden and crackled. Reduce oven to 180°C and roast for a further 25-30 minutes until pork is just cooked through. Set pork aside to rest for 20 minutes.
- 3.Meanwhile, combine red cabbage, wombok, onion, carrots, chillies and coriander in a large bowl.
- 4.To make the Asian dressing, place all ingredients in a screw-top jar. Shake until well combined. Drizzle 2 tablespoons dressing over cabbage mixture. Toss to combine. Transfer mixture to a large serving bowl.
- 5.Slice crackling from the pork belly. Place onto a board and roughly chop. Halve pork belly lengthways then cut into thin slices. Place pork into a bowl, drizzle with toss 2 tablespoons dressing and toss to coat.
- 6.Arrange pork on the salad. Sprinkle with crackling. Serve with remaining dressing, extra chilli and lime wedges.
For extra crisp crackling, the day before you cook the pork, pat the rind dry with paper towel, place pork rind-side up, uncovered on a rack on a tray in the fridge and leave it overnight. Stand for 20 minutes at room temperature and dry with paper towel before roasting.