Chilli caramel pork belly
| Cooking Time: | 2 hours |
| Prep Time: | 25-30 minutes |
Ingredients
- 1/2 head Red cabbage, shredded
- 1 Red apple, core removed and sliced into matchsticks
- 1 large handful fresh coriander, leaves picked from stalks
- to serve fresh mint leaves
- 2 tsp soy sauce
- 3 tbsp fish sauce
- Super sour Sriracha hot chilli sauce
- water
- 500 g castor sugar
- 50 ml rice vinegar
- 2 tsp fresh lime, juiced
- 50 ml fish sauce
- 6 garlic cloves, roughly chopped
- 3 Tbsp vegetable oil
- 2 Tbsp sea salt flakes
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 220 °C.
- Score the pork belly skin at 1 cm intervals and place on a rack in a roasting pan, skin-side up. Rub salt into the skin and pour water in the roasting pan to just under the rack.
- Place in the oven and roast for 30 minutes or until the skin is crispy. Reduce the oven to 180 °C and roast for a further 1 1/2 hours, topping up with water as needed.
- Allow the pork belly to cool then transfer it to a board and carve into bite-sized cubes.
- Mix all the dressing ingredients and stir until the sugar has dissolved.
- For the chilli caramel, combine the castor sugar and water in a saucepan and boil until the mixture caramelises. Add the Sriracha, fish and soy sauces into the saucepan. Turn down the heat and simmer for 5 – 10 minutes, then turn the heat off. Allow to cool.
- For the slaw, mix all the ingredients together in a salad bowl. In a wok or pan, heat the oil and fry the pork in batches to ensure they don’t crowd the wok or pan. Fry until crispy.
- Remove the pork with a slotted spoon and drain on a wire rack. In a pan, heat the caramel. Add the pork and coat it with the caramel for about 20 seconds, then place in a bowl. Drizzle the slaw with the salad dressing and serve with the pork.
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