Crispy Pork Belly with Apple Slaw

ingredients

• 1x Berkshire Pork Belly (1kg, skin on)
• 2 tbsp sea salt flakes
• 1 tsp five-spice powder
• 2 Granny Smith apples, julienned
• 1/4 red cabbage, shredded
• 2 tbsp apple cider vinegar
• 1 tbsp honey

method

1. 1

   Score the pork skin in 1cm intervals, being careful not to cut into the meat.

2. 2

   Rub the skin with salt and five-spice. Leave uncovered in the fridge overnight (or at least 4 hours).

3. 3

   Preheat oven to 220°C. Roast pork skin-side up for 30 minutes until the skin starts to crackle.

4. 4

   Reduce oven to 160°C and cook for a further 2 hours until the meat is tender.

5. 5

   While pork rests, toss apple and cabbage with vinegar and honey for the slaw.

6. 6

   Slice pork into thick pieces, ensuring each slice has a piece of crackling. Serve with slaw.