Sweet Chili Pork Belly Rashers

with Lime & Mint Slaw

These sticky pork belly rashers, with a mix of sweetness and spice, are paired with a fresh and zesty slaw. This easy-to-follow recipe is perfect for a quick mid-week dinner.

Servings: 4
Difficulty: Easy to Moderate
Prep Time: 15 mins
Cooking Time: 45 mins
Gluten-Free

Ingredients

For the Pork Belly Rashers:

• 1.5 kg pork belly rashers (about 8 strips)

• ½ cup sweet serendipity sauce

• ¼ cup rice wine vinegar

• 2 garlic cloves, minced

• 1 tbsp minced ginger (fresh or paste)

• 1 tbsp honey

• 1 tbsp soy sauce

For the Slaw:

• ½ cabbage, finely shredded

• 4 spring onions, sliced lengthwise

• ½ large cucumber, ribbon-sliced

• ½ cup fresh mint, chopped

• ½ cup fresh coriander, chopped

For the Slaw Dressing:

• 1/3 cup peanut oil (or any neutral oil)

• Juice and zest of 1 lime

• 1 tbsp rice wine vinegar

• ¼ tsp chili flakes

• Crispy shallots for garnish

Instructions

1. Preheat your oven to 220/ 200c fan. Place the pork rashers in a single layer on two trays lined with foil and roast for 15 minutes, turning them halfway through, until they turn light golden.

2. In a bowl, combine the sweet serendipity sauce, rice wine vinegar, minced garlic, minced ginger, honey, and soy sauce. Remove the pork from the oven and coat it with half of the glaze.

3. Roast the pork for an additional 30 minutes, turning and basting it with the remaining glaze every 10 minutes, until it becomes caramelized and fully cooked through.

4. While the pork is cooking, prepare the lime dressing. In a bowl, whisk together the peanut oil, lime juice, lime zest, rice wine vinegar, and chili flakes. Season to taste.

5. To make the slaw, combine the finely shredded cabbage, sliced spring onions, cucumber ribbons, and chopped herbs in a large bowl. Add the lime dressing and toss everything together. Top the slaw with crispy shallots.

6. Serve the sticky pork belly rashers with the refreshing slaw.

Hints & Tips

Pork Belly Rashers - These pork rashers are cut from the pork belly, offering tenderness and rich flavour. You can either buy them pre-cut or slice them from a piece of pork belly yourself. Alternatively, pork ribs can be used as a substitute.

Slaw - The slaw adds a light and zesty contrast to the savory pork belly strips. Feel free to use any cabbage variety you have on hand, whether it's normal, savoy, wombok, or red cabbage.

Crispy Shallots - You can find dried fried shallots in the Asian section of most supermarkets. If unavailable, consider topping the salad with extra chopped spring onions or chopped peanuts for a different texture and flavour.

Portion Size - This recipe serves 4, or 2 with leftovers. Enjoy the leftovers for a tasty lunch.

Storage - Store the pork belly strips and slaw separately in the fridge for up to 3 days. The pork is suitable for freezing, but the slaw is not suitable for freezing.