Citrus Pork Belly with Red Cabbage Slaw

The best part of this recipe is that it can be made all in one grill. The heat produced seals in the flavour, maximising the caramelised crust of the pork belly. Best served with a crisp glass of cold apple cider.

INGREDIENTS

2kg pork belly, boneless and flat

15g sea salt

Marinade:

120ml freshly squeezed orange juice

30ml rice wine vinegar

120ml soy sauce

30ml ponzu sauce

2 cloves of garlic, minced

Pickled cucumber:

½ a cucumber, sliced as thinly as possible

125ml rice wine vinegar

30ml honey

Sea salt

Sides:

1 medium red cabbage, thinly sliced

2 limes, juiced

30ml sesame oil

400g pak choi

8 wraps, grilled

Olive oil

METHOD

Using a very sharp knife, remove the skin from the pork belly, removing as much of the fat as possible. Rub the 15g of sea salt over the pork skin and place it on an oven tray lined with greaseproof paper. Place another sheet of greaseproof paper on top, along with another oven tray to weigh the skin down. Set aside.

Slice the pork belly into 6 – 8 portions. It is easiest to slice in half lengthways and then into rectangular portions from each side. Mix the orange juice, rice wine vinegar, soy sauce, ponzu, and garlic together in a large dish. Place the pork portions into the dish, turning to marinate. Leave to marinate for 30 minutes.

While marinating, preheat your oven to 200°C°/180°C fan/gas mark 6.

Heat a Le Creuset 26cm Signature Square Skillet Grill over medium heat. Remove the belly from the marinade, shaking off any excess so it doesn’t burn, but reserve the marinade for later. Once the grill surface is hot, drizzle olive oil over the marinated belly and grill in batches to not overcrowd the grill. The heat needs to be retained, so the meat does not steam. Grill until each side has griddle marks and a lovely crust of flavour. Once all of the pork has been griddled evenly, remove from the heat, add all of the pork back onto the grill, and place directly in the oven to bake.

Place the pork skin into the oven at the same time. Cook the pork for 30 – 40 minutes or until cooked through. Baste halfway through with the reserved marinade. Remove it from the grill once the pork is cooked and set aside.

If the crackling still needs time to crisp, allow it to cook until golden and very crispy.

While the pork is cooking, prepare your sides. Place the sliced cucumber in a bowl with the rice wine vinegar, honey, and salt. Allow to stand for at least 30 minutes.

Place the thinly sliced red cabbage in a bowl with the lime juice, sesame oil and a pinch of sea salt.

Preheat the grill over medium heat. Coat the pak choi in olive oil and salt and grill until griddle lines appear. Place the dry wraps onto the grill surface until griddle marks appear.

Serve the pork with the crispy crackling, red cabbage slaw, pickled cucumbers, pak choi and wraps.