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

San choy bau

Serves 4

Ingredients

300g pork mince, you can use any mince if you want

1 brown onion, finely diced

2 cloves of garlic, minced

1 thumb size piece of ginger, minced

250g pack of bean sprouts- reserve a handful for the garnish

2 carrots, finely diced

2 stalks of celery, finely diced

150g of mushrooms, finely diced

½ bunch of coriander-washed and chopped, keep the chopped stalks separate from the leaves- chop the roots off and keep in the freezer and use when you make a curry paste

1 iceberg lettuce- you need 8 leaves. Cut the stalk out and then run under running water this helps release each leaf.

½ bunch of coriander-washed and chopped, keep the chopped stalks separate from the leaves. Reserve some of the leaves for garnish- chop the roots off and keep in the freezer and use when you make a curry paste

2 tbsp oyster sauce

1 tbsp tamari or soy sauce

Juice of 1 lime

Optional garnish, sliced red chilli, chopped roasted peanuts

Method

If you like you can use a food processor and blitz the garlic, ginger, onion (and mushroom if your kids don’t like mushroom, they won’t taste it!)

In a large pan or wok fry off all your vegetables and coriander stalks in some oil. Cook 2 minutes and then add the mince, cook a further 3-4 minutes until the mince is cooked. Then add in your bean sprouts, oyster, tamari and lime juice, coriander leaves and mix through. Serve up in your lettuce cups and garnish with your reserved bean sprouts, coriander leaves, chopped peanuts and chilli.

In the pic I also had with some kimchi.

watch here how to separate your lettuce leaves
https://www.youtube.com/watch?v=xDBxUNOkLi0

Asian honey, soy, garlic pulled pork

Ingredients

1-1.5 kg pork shoulder

2 tbsp tamari or soy sauce

1 heaped tbsp honey

As many garlic cloves as you want!

2 tsp chinese 5 spice

½ chinese wine or water/stock

Method

Take the skin off the pork, you can throw it or use it for crackling. Score the skin so it is easier to break/cut apart later. Rub with 2 tsp salt and 1 tbsp oil. Put in a very hot oven (about 220-230C) for about 30-40 mins until hard and crackled.

Put the wine/water in the slow cooker, put the pork in and rub the pork with the soy, honey and 5 spice powder.  Cook on high for 6-7 hours until the pork falls apart.

I served this with steamed kale, butter beans and slow cooked carrots. (just throw halved carrots in with the pork)