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Greatest plates · Main
Sticky Pork Belly with Apple Slaw & Roasted Kipflers
Slow-roasted pork belly finished with a sticky soy-and-maple glaze, served with a crisp apple slaw and buttery roasted kipfler potatoes. A proper modern-Aussie dinner that leans on the pork for a genuine protein hit.
Serves 9Prep 25 minCook 150 minPork
Containsegg · gluten · soy · mustard
Protein 7%Carbs 16%Fat 77%
About 712 kcal a serve — 12 g protein, 28 g carbs, 61 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 9
Method
Heat the oven
prepPreheat the oven to 160°C fan-forced. Pat the pork belly dry and rub the sea salt firmly into the skin.
In the ovenSetup →
160°C
Slow-roast the pork
roastSit the pork belly skin-side up in a roasting tray and roast for 2 hours until very tender.
In the roasting trayPork →
2 hr
Mix the glaze
sauceWhisk together the soy sauce, maple syrup, rice wine vinegar, crushed garlic and grated ginger.
In the bowlGlaze →
Roast the kipflers
roastToss the halved kipflers with olive oil and a pinch of salt in a second tray. Add to the oven for the final 45 minutes of the pork's cook, turning once, until golden.
In the roasting trayPotatoes →
45 min
Make the slaw
saladCombine the apple, cabbage and carrot. Stir the mayonnaise, lemon juice and mustard together, toss through the slaw and finish with parsley.
In the bowlSlaw →
Glaze and crisp
finishTurn the oven up to 220°C fan. Brush the pork all over with the glaze and roast a further 15 minutes, brushing twice more, until sticky and lacquered.
In the ovenFinish →
220°C, 15 min
Rest and serve
serveRest the pork 10 minutes, then slice thickly. Serve with the roasted kipflers and apple slaw, spooning over any tray glaze.
rest 10 min
Cook's noteFor extra crackling, blast the skin under a hot grill for 2–3 minutes at the end, watching closely so it doesn't burn.
Estimated per serve
712 kcal · 12 g protein · 28 g carbs · 61 g fatestimates, within ~10%
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