Slow Roasted Pork Belly with Chinese Coleslaw
Ingredients (Pork Belly):
1/4 cup Miso Paste
1/2 tbsp Five Spice Powder
1 tsp Brown Sugar
40ml Soy Sauce
1 tsp Ginger, finely grated
Black (or Sichuan) Pepper, to taste
Sea Salt, to taste
1kg Mick's Meat Barn Pork Belly
Ingredients (Chinese Coleslaw):
1 Small Carrot, julienne
1/2 Punnet Grape Tomatoes, quartered
1 Lebanese Cucumber, julienne
3 Spring Onions, julienne
1/2 cup (each) Coriander and Basil
1/4 cup Rice Wine Vinegar
1/4 cup Soy Sauce
1 tbsp Brown Sugar
Method (Pork Belly):
Step One - In a bowl create a paste from the miso, five spice, sugar, soy sauce and ginger.
Step Two - Rub the paste into the flesh side of the pork, before placing on a roasting tray skin side up. Drizzle with sesame oil, sprinkle cracked pepper and sea salt over the top. Refrigerate for 2-3 hours, uncovered.
Step Three - Preheat oven to 220c. Place the pork roast in the oven and roast until the skin is golden (approx 15 minutes). Reduce the heat to 150c and slowly cook the pork until tender (2 - 2.5 hours). Sit aside to rest covered.
Method (Chinese Coleslaw):
Step One - Combine the carrot, tomatoes, cucumber, spring onions, coriander and basil in a medium sized bowl.
Step Two - In a small bowl whisk together the vinegar, soy sauce, sesame oil and brown sugar until the sugar has dissolved.
Step Three - Combine the coleslaw and the dressing just before serving.
To Serve - Thinly slice the roasted pork belly, plate and serve alongside a generous serving of the Chinese Coleslaw.