:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/jo7zh8gOWyCYsW08o0oM/67cff4c4ab9bf2e4c1fc556401273f.png "Crispy Crackled Pork Belly with Fennel and Apple Slaw")
Crispy Crackled Pork Belly with Fennel and Apple Slaw
This recipe perfectly combines the succulent and crispy crackled pork belly with a fresh and tangy fennel and apple slaw. Great for a weekend meal, this dish pairs well with a glass of crisp white wine. The blend of various flavors will leave you craving for more!
Ingredients
For the Pork Belly:
- 1 kg pork belly, skin on
- 2 tbls sea salt
- 2 tbls oil
For the Fennel and Apple Slaw:
- 1 fennel bulb, thinly sliced
- 1 green apple, thinly sliced
- 1 carrot, grated
- 2 tbls mayonnaise
- 1 tablespoon apple cider vinegar
- salt and pepper to taste
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Directions
Preheat your oven to 180°C.
Score the skin of the pork belly in a crisscross pattern taking care not to cut into the meat.
Rub sea salt and oil into the skin. Place the pork belly skin-side up on a rack over a roasting tin.
Roast in the oven for 1 hour 30 minutes.
Increase the oven temperature to 230°C and cook for another 20-30 minutes to get a crispy, crackled top.
Once cooked, let the pork belly rest for 10 minutes before slicing.
Thinly slice the fennel bulb and green apple.
Grate the carrot.
Mix all the vegetables in a bowl.
In another bowl, combine the mayonnaise, apple cider vinegar, salt, and pepper. Pour this dressing over the sliced fruits and vegetables and toss them together.
Chill the slaw in the fridge until you're ready to serve.
To assemble, slice the pork belly and serve atop a generous helping of the fennel and apple slaw. Enjoy your crispy crackled pork belly with fennel and apple slaw!
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TammersCrispy Crackled Pork Belly with Fennel and Apple Slaw
This recipe perfectly combines the succulent and crispy crackled pork belly with a fresh and tangy fennel and apple slaw. Great for a weekend meal, this dish pairs well with a glass of crisp white wine. The blend of various flavors will leave you craving for more!
Preheat your oven to 180°C.
Score the skin of the pork belly in a crisscross pattern taking care not to cut into the meat.
Rub sea salt and oil into the skin. Place the pork belly skin-side up on a rack over a roasting tin.
Roast in the oven for 1 hour 30 minutes.
Increase the oven temperature to 230°C and cook for another 20-30 minutes to get a crispy, crackled top.
Once cooked, let the pork belly rest for 10 minutes before slicing.
Thinly slice the fennel bulb and green apple.
Grate the carrot.
Mix all the vegetables in a bowl.
In another bowl, combine the mayonnaise, apple cider vinegar, salt, and pepper. Pour this dressing over the sliced fruits and vegetables and toss them together.
Chill the slaw in the fridge until you're ready to serve.
To assemble, slice the pork belly and serve atop a generous helping of the fennel and apple slaw. Enjoy your crispy crackled pork belly with fennel and apple slaw!
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