Dinner ideas

Sweet and sour pork belly with apple slaw

Perfect pork, crispy crackling and a sensational sweet and sour sauce - this Asian-inspired recipe is a wonderfully modern addition your Christmas spread.
pork belly recipe
2H 20M


Pork belly
Sweet and sour sauce
Apple slaw



Using a sharp knife, score the pork skin at 1cm intervals. Place on rack on a tray. Chill, uncovered, overnight to dry.


Preheat a covered barbecue to 180°C. Rub the salt and oil into the skin and incisions. Place the pork, skin-side down, on an oven tray.


Roast for 1 ½ hours. Remove pork from barbecue. Increase temperature to 220°C. Turn pork skin side up. Roast for a further 25-30 minutes until the skin is golden and crispy and the meat is tender.


Meanwhile, to make sweet and sour sauce; in a saucepan, heat sugar and water, stirring to dissolve. Reduce heat and simmer for 3 minutes. Add vinegar, sauce, juice, ginger and chillies. Bring to boil. Simmer until thickens slightly.


To make apple slaw; in a large bowl, combine cabbage, apples, carrots and red onion. In a small jug, whisk mayonnaise, buttermilk, chives and lemon juice together. Season. Pour over salad, toss well to combine. Sprinkle with almonds to serve.


Serve pork belly in slices, drizzled with sweet and sour sauce and accompanied with apple slaw.

Cooking the pork belly skin side down allow the fat to render making very crisp crackling. For a cheat’s version, use a store-bought packet of dry coleslaw instead of making your own.


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