Crispy Pork Belly with Zesty Apple Slaw

Crispy Pork Belly with Zesty Apple Slaw

Ingredients:

For the Crispy Pork Belly:

• 1.5 kg (about 3.3 lbs) pork belly, skin on
• 1 tablespoon baking soda
• 1 tablespoon salt
• 1 teaspoon five spice powder
• 1 teaspoon black pepper
• 2 cloves garlic, minced
• 1 tablespoon olive oil

For the Zesty Apple Slaw:

• 2 large apples (Granny Smith and Honeycrisp work well), julienned
• 1 medium carrot, peeled and julienned
• 1/2 small red cabbage, thinly sliced
• 1/2 small green cabbage, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped

For the Dressing:

• 1/4 cup lime juice (about 2 limes)
• 1/4 cup olive oil
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

Preparation of Pork Belly:

1. Prepare the Pork Belly:

   • Use a sharp knife to score the skin of the pork belly in a crosshatch pattern. Be careful not to cut into the meat.
   • Rub baking soda evenly over the skin. This will help to dry out the skin for extra crispiness.

2. Seasoning the Meat:

   • Flip the pork belly and season the meat side with salt, five spice powder, black pepper, and minced garlic. Rub it in thoroughly.

3. Drying Out the Skin:

   • Place the pork belly on a rack set over a baking sheet. Leave it uncovered in the refrigerator overnight or for at least 6 hours. This drying process is crucial for achieving crispy skin.

4. Roasting the Pork Belly:

   • Preheat your oven to 250°C (480°F).
   • Remove the pork belly from the refrigerator and brush off any excess baking soda. Pat the skin dry with paper towels.
   • Rub olive oil over the skin and sprinkle generously with salt.
   • Place the pork belly, skin-side up, on a roasting rack. Roast in the oven for 25-30 minutes until the skin starts to puff up and blister.
   • Lower the oven temperature to 150°C (300°F) and continue to roast for another 1.5 to 2 hours until the meat is tender.

5. Finishing Crispy Skin:

   • For extra-crispy skin, you can finish it under a broiler for 5-8 minutes, keeping a close watch to avoid burning. Rotate as necessary to ensure even crisping.

6. Resting:

   • Remove the pork belly from the oven and let it rest for about 15 minutes before slicing. This allows the juices to redistribute within the meat.

Preparation of Zesty Apple Slaw:

1. Prepare the Vegetables and Apples:

   • Julienne the apples and the carrot. Thinly slice the red cabbage, green cabbage, and red onion. Combine these with the chopped cilantro and mint in a large bowl.

2. Make the Dressing:

   • In a small bowl, whisk together lime juice, olive oil, honey, apple cider vinegar, Dijon mustard, and salt and pepper until well combined.

3. Toss the Slaw:

   • Pour the dressing over the apple and vegetable mixture. Toss thoroughly to combine. Allow the slaw to sit for at least 10-15 minutes for the flavors to meld.

Serving:

1. Slice the Pork Belly:

   • Use a sharp knife to slice the pork belly into bite-sized pieces or strips. Make sure each piece has a good portion of crispy skin.

2. Plate and Serve:

   • Serve the crispy pork belly alongside a generous helping of zesty apple slaw. Optionally, garnish with additional cilantro or mint.

Additional Tips:

• Advance Preparation: You can prepare the pork belly the day before and refrigerate it until you’re ready to roast.
• Variation: Incorporate some toasted sesame seeds or chopped nuts into the slaw for an extra crunch.
• Storage: Leftover pork belly can be refrigerated for up to 3 days and reheated in an oven to retain its crispiness. The slaw is best eaten fresh but can be stored in the refrigerator for up to 2 days.

Enjoy your crispy pork belly with zesty apple slaw!