Quick and Easy

Crispy Hawaiian pork belly with slaw and smoky sauce

This crowd-pleasing recipe sees super crispy pork belly paired with red cabbage slaw, homemade smoky sauce and char-grilled pineapple to create the ultimate sharing meal. A must-try for pork belly fans
Hawaiian pork with slaw
6
20M
1H 40M
24H
2H

Ingredients

Crispy Hawaiian pork belly with slaw
Smoky sauce

Method

1.Using a sharp knife, score pork skin at 1cm intervals. Place on rack on a tray. Chill, uncovered, overnight to dry.
2.Preheat oven to 180°C. Rub salt and oil into the skin and incisions. Place pork, skin-side down, on an oven tray.
3.Roast for 1 ¼ hours. Remove pork from oven. Increase temperature to 220°C. Turn pork skin-side up. Roast for a further 25-30 minutes until skin is golden and crispy and meat is tender.
4.For the smoky sauce: Heat oil in a saucepan on medium. Sauté onion and garlic for 4 minutes. Add remaining ingredients. Bring to the boil on medium. Reduce heat to low and simmer for 45 minutes until thickened.
5.In a large bowl, toss cabbage, carrot and vinegar. Set aside for 10 minutes for cabbage to soften slightly. Toss with aioli, coriander, lime zest and juice.
6.Serve pork belly with slaw and char-grilled pineapple rings.
  • Using a sharp knife, score pork at 1cm intervals. Be careful not to penetrate through to the meat layer. Pat skin dry with a paper towel. Rub salt and oil into skin and incisions.
Note

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