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Slow Roast Belly Pieces

Slow Roast Belly Pieces



PREP TIME: 20 mins



  • 1kg Borrowdale Pork Belly, boneless, rind on
  • 250g chillies in soy bean oil
  • ½ bunch mint
  • 4 Tahitian limes
  • 2 red chillies
  • 50ml kecap manis (sweet soy)
  • 2 fresh garlic cloves
  • 5 coriander roots, washed
  • 250g dark palm sugar
  • 2 rice paper roll sheets
  • ¼ green cabbage
  • 1 carrot
  • ¼ bunch green shallots
  • ½ red onion
  • ¼ packet crispy shallots
  • 1 squeeze bottle of aioli
  • 1 knob of ginger
  • 50g toasted white sesame seeds, if desired
  • Unhulled tahini, if desired


  1. Preheat oven to 180°C, cut Pork belly into 3cm cubes, season and place on a roasting tray then place in oven for approx. 50 minutes.
  2. Make the marinade by placing in a blender – 250 grams chillies in soy bean oil, ½ bunch of picked mint, juice and zest of 2 limes, 2 chopped red chillies, 50ml sweet soy sauce, 2 cloves of garlic, 5 washed roots of coriander – then add 250 grams of dark palm sugar that has been shaved with a knife. Once pork has had the initial cook in the oven drizzle over some of the sauce to glaze the pork pieces, place back in the oven to ensure pork pieces are extra sticky. Keep remainder of sauce to enjoy with the meal. This also makes a great stir fry sauce for another right.
  3. Deep-fry rice paper wrappers at 180°C and drain on paper towel, reserve until plating up to break up over the top of the salad for texture.
  4. Either with a mandoline or sharp knife shave cabbage, julienne carrot, fine slice shallot and red onion.
  5. Lime dressing – aioli, zest and juice of 2 limes, micro-planed knob of fresh ginger pour onto shaved vegetables and mix just prior to serving. For an extra sesame hit add some unhulled tahini.

Best served with rice.