Wednesday 24 February 2016

Honey, soy, garlic pork belly with asian slaw and crackling

Do you ever feel like pork belly but don't want to make a roast cause its too hot?!?!
Yeah, me too!
Check out this honey, soy, garlic, pork belly salad with asian slaw and cracklin!

For a super quick version you can use a normal pre cut pack of coleslaw plus any extra salad stuff like bean sprouts or thinly sliced capsicum, snow peas. Plus you can use pre made jars/tubes of chili, garlic and ginger. No judgement here:)
You could also to make it quicker by just stir frying the pork belly plain.


Serves 4-6
Ingredients
500g piece of pork belly- I have used the precooked one at woolies. Take the skin off.
1-2 red chilies, finely chopped-optional, if you are cooking for kids who don’t like chilli keep the chilli separate and look in the recipe to see where you can add it.
4 cloves of garlic, finely minced
1 tbsp ginger, finely minced
1 tbsp honey
1 tbsp tamari
For the slaw
This makes 4-6 serves
½ daikon- if you can’t find this use a bunch of radishes and grate them
½ small red cabbage, mine was really tiny-use ¼ of a bigger cabbage, finely shredded
2 carrots
3 stems of spring onion, thinly slice the white part and the green part and keep separate- put the green part in the slaw and put the white part with the garlic and ginger and chilli
Coriander, as much or as little as you like, it’s up to you! I always cut 4 cm or the root and stem and freeze for when I make curry pastes.
Very simple dressing of lemon juice and olive oil- about the juice of 1 lemon and 2 tbsp olive oil.
Method
Cut the pork belly into a manageable size (in half) and then slice into ½ cm strips across the grain.
Slice the skin into ½ cm slices- cook this on a low heat with some salt and oil if needed until golden brown, the fat will render down and they will go crispy. Takes about 15 minutes.
The daikon and carrot I used a spirooli to make very thin noodles, you can also grate them. Then add this to the red cabbage, spring onion, coriander and dressing. Combine well, add more lemon and olive oil if you need to.

Stir fry the pork belly in a large pan or wok for 5 minutes until golden brown, then add the white part of the spring onion, garlic, ginger and chilli. What I do- If you are cooking for kids leave out the chilli at this time and add it later.

Cook a further 1-2 minutes and then add your tamari and honey, stir and take off the heat. At this stage I would take the kids meat out and put on their plate. Then add the chilli, put back on the heat and cook for a few seconds.

Serve up your slaw and top with pork belly and crackling, plus you can garnish with extra chili, coriander and spring onion. You could also add some roasted chopped peanuts too. Another suggestion is you can put some cooked noodles in the slaw such as vermicelli, soba, egg noodles, rice noodles etc

No comments:

Post a Comment