Crispy Roast Pork with Asian Slaw | Marion's Kitchen
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Prep Time
2h 20m
Cook Time
1h 10m
Total Time
3h 30m
This Crispy Roast Pork with Asian Slaw recipe combines succulent, skin-on pork belly with a zesty and refreshing slaw made of Chinese cabbage, green apple, coriander, and a tangy dressing. The perfect balance of crispy, savory pork and fresh, vibrant slaw makes for a delicious and satisfying meal.
Recipe Options
Ingredients
Servings:
4
Scale:
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0.25
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Asian Slaw
Steps
1
First up, you need to prepare the pork belly…this is a crucial step to achieve crispy crackling. Pat dry your pork belly with paper towel. Take a very sharp knife (a sharp utility or stanley knife works well) and cut lines across the pork skin about 1 cm apart. You want to cut through the skin and but only a couple of millimeters into the fat underneath. Now rub the skin with about a tablespoon of salt. Sit your pork belly on a baking tray and chill in the fridge (uncovered) for at least 2 hours (overnight is even better).
2
Preheat oven to 200°C/390°F.
3
Pat dry the pork skin with paper towel. Rub the skin with a little oil and sprinkle with a little extra salt. Place the pork belly skin side down in a roasting dish. Top with baking paper and place an oven-proof weight on top (a cast iron pan or a heavy casserole dish will work well). Roast the pork belly for 1 hour. Then remove the weight and baking paper and turn pork belly over so it is skin-side up. Roast for a further 10 minutes.
4
For the Asian slaw, mix all ingredients in a large bowl.
5
Slice pork and serve with slaw.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories1,188kcal
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Fat96g
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Saturated Fat31g
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Carbohydrates23g
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Fiber4g
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Sugar15g
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Protein51g
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Cholesterol135mg
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Sodium849mg
Percent Daily Values are based on a 2,000 calorie diet.