Slow-roasted pork belly with pear coleslaw

Recipes / Meat

Take your time to make this perfectly succulent pork belly.

Recipe «Slow-roasted pork belly with pear coleslaw» presented in category Recipes / Meat, to prepare this dish you will need no more 2:30 minutes. To make this dish at home by prescription from the author sheff would need: 800g piece Coles Australian Pork Belly, 2 tsp vegetable oil, 2 tsp sea salt flakes, 1 tsp fennel seeds, 1 tsp cumin seeds , 1/2 tsp paprika, 2 brown onions, cut into wedges, 1 cup chicken stock , 1/2 wombok , finely shredded, 1 fennel bulb, finely shaved, 2 firm Corella pears, cored, cut into matchsticks, 1/2 cup fresh mint leaves, 1/2 cup fresh coriander leaves, 2 tbsp flaked almonds, toasted, 1 tbsp mirin seasoning, 2 tsp light soy sauce.

Ingredients:

  • 800g piece Coles Australian Pork Belly 
  • 2 tsp vegetable oil 
  • 2 tsp sea salt flakes 
  • 1 tsp fennel seeds 
  • 1 tsp cumin seeds 
  • 1/2 tsp paprika 
  • 2 brown onions, cut into wedges 
  • 1 cup chicken stock 
  • 1/2 wombok , finely shredded 
  • 1 fennel bulb, finely shaved 
  • 2 firm Corella pears, cored, cut into matchsticks 
  • 1/2 cup fresh mint leaves 
  • 1/2 cup fresh coriander leaves 
  • 2 tbsp flaked almonds, toasted 
  • 1 tbsp mirin seasoning 
  • 2 tsp light soy sauce 
  • 2 tsp caster sugar 

Instructions

  1. Preheat oven to 220C. Place the pork, skin-side up, on a clean work surface. Use a small sharp knife to score the skin. Drizzle with the oil. Sprinkle with salt, fennel seeds, cumin and paprika. Use your hands to rub the spices into the skin.
  2. Place the onion in a roasting pan. Place the pork on the onion. Roast in oven for 30 mins.
  3. Reduce the oven to 160C. Pour the stock around the pork. Cook, loosely covered, for a further 2 hours or until pork is very tender. Set aside, loosely covered, for 15 mins to rest.
  4. Meanwhile, combine the wombok, shaved fennel, pear, mint, coriander and almonds in a large bowl. Whisk the mirin seasoning, soy sauce and sugar together in a small bowl. Drizzle the dressing over the wombok mixture and toss to combine. Transfer to a serving bowl.
  5. Cut the pork belly into 4 equal portions. Transfer pork and onion to a serving plate and drizzle with any pan juices. Serve with the pear and wombok coleslaw.