Crispy Pork Belly & Spicy Slaw

800 g pork belly, skin on

1 tsp salt

½ tsp freshly ground black pepper

¼ red cabbage, finely shredded

¼ green cabbage, finely shredded

1 carrot, julienned

3 spring onions, finely sliced

1 handful fresh coriander, roughly chopped (plus extra for serving)

¼ cup roasted salted peanuts, roughly chopped (plus extra for serving)

3 tbsp The Good Oil extra virgin rapeseed oil

Juice of 1 lime

2 tbsp rice wine vinegar

1 tbsp brown sugar

1 clove garlic, finely chopped

1 cm piece fresh ginger, finely grated

½ red chilli, finely chopped (optional)

Salt and black pepper, to taste

Steamed jasmine rice

Preheat the oven to 160°C bake (conventional).

Pat the pork skin completely dry with paper towels, removing as much moisture as possible. Using a skewer or sharp point, prick the skin all over, being careful not to pierce through into the meat.

Rub the meat side with salt and pepper. Turn skin-side up and sprinkle a light, even layer of salt over the skin.

Place the pork belly skin-side up in a roasting dish and cook for 1 hour 30 minutes, depending on thickness.

Increase the oven temperature to 220°C bake (conventional) and roast for a further 20–30 minutes, or until the skin has blistered and crackled. Watch closely during this stage to prevent burning.

While the pork cooks, combine the red cabbage, green cabbage, carrot, spring onions, coriander and peanuts in a large bowl.

While the pork is finishing in the oven, cook the jasmine rice according to packet instructions so it’s ready to serve once the pork has rested.

Whisk together the oil, lime juice, vinegar, sugar, garlic, ginger and chilli. Season to taste.

Just before serving, toss half the dressing through the slaw, reserving the remainder for serving.

Remove the pork from the oven and rest for 10 minutes before slicing.

Slice into thick portions and serve over steamed jasmine rice with the slaw alongside. Drizzle over the remaining dressing and garnish with extra peanuts, coriander and lime wedges if desired.

Note: For the best crackling, leave the pork belly uncovered in the fridge overnight before cooking. The dry air helps draw moisture from the skin, resulting in a crisp finish. If the crackling isn’t fully crisp, place under a hot grill for a few minutes, watching closely to avoid burning.