Crackling Pork Belly Asian Salad

Crackling Pork Belly Asian Salad
Prep Time: 30 mins Cook Time: 1 hour Servings: 4
Chef: @australianpork

There’s nothing quite like the crunch of golden pork crackling matched with melt-in-your-mouth pork belly. Paired with a fresh Asian-style slaw of red cabbage, wombok, carrot, onion, chilli and coriander, this dish balances rich flavours with crisp, zesty freshness. Finished with a tangy sesame-lime dressing and a sprinkle of chopped crackling, it’s the perfect centerpiece for Sunday roasts, family gatherings or any night you want to impress at home.

Discover how to create the ultimate pork belly recipe, complete with tender meat, irresistible crackling and a salad that lifts every bite. Recipe thanks to @australianpork

Ingredients

  • 1kg piece pork belly
  • 2 teaspoons olive oil
  • 1 tablespoon sea salt flakes
  • ½ small red cabbage, finely shredded
  • ½ small wombok (Chinese cabbage), finely shredded
  • 1 small red onion, halved and thinly sliced
  • 2 medium carrots, peeled and shredded lengthways
  • 2 long red chillies, deseeded and finely sliced (+extra to serve)
  • 2 cups coriander sprigs
  • Lime wedges, to serve
  • Asian Dressing
  • 1/3 cup sweet chilli sauce
  • ¼ cup lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar

Method

  1. Preheat the oven to 240°C fan-forced. Score the pork rind lengthways at 1cm intervals with a sharp knife. Rub generously with oil and sea salt.
  2. Roast for crackling – Place the pork, rind-side up, on a rack in a shallow baking tray. Roast for 35–40 minutes, or until the rind is golden and perfectly crackled. Lower the oven to 180°C and cook for a further 25–30 minutes, until the pork is tender and cooked through. Rest for 20 minutes before carving.
  3. Prepare the slaw – In a large bowl, combine the red cabbage, wombok, onion, carrots, chillies and coriander.
  4. Make the dressing – Add all dressing ingredients to a jar with a tight-fitting lid. Shake well to combine. Pour 2 tablespoons over the slaw and toss to coat. Transfer to a serving bowl.
  5. Slice the pork – Remove the crackling from the pork belly and roughly chop. Halve the pork lengthways, then cut into thin slices. Place into a bowl, drizzle with 2 tablespoons of the dressing and toss gently.
  6. Serve it up – Arrange the pork slices over the slaw, scatter with chopped crackling, and finish with extra chilli and lime wedges.

Notes

For extra crispy crackling, prep the pork the day before. Pat the rind dry with paper towel, place it rind-side up on a rack, uncovered in the fridge overnight. Before roasting, let it stand at room temperature for 20 minutes and pat dry again with paper towel.

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