Ingredients
- 800g piece of boneless pork belly, skin on
- ¼ red cabbage
- ½ red onion, finely sliced
- 1 carrot, peeled and grated
- 1tsp toasted sesame seeds, plus extra for garnish
- 1tsp sesame oil
- ½tbs mayonnaise
- ½tbs oyster sauce
- Juice and zest of 1 lime
- Handful fresh coriander leaves, plus extra for garnish
- 1tbs vegetable oil
- 2tbs oyster sauce
- 1tbs rice wine vinegar
- 1tsp gochujang paste
- 1 pack of small white floury rolls
- Preheat the oven to 150 degrees/gas 2. Loosely wrap the pork belly in tinfoil and place on an oven tray. Place in the oven and cook at 150 degrees/gas 2 for 2½ hours. Then remove and allow to cool slightly.
- When the pork comes out of the oven, make the slaw. Finely slice the red cabbage and red onion and place in a mixing bowl. Add the grated carrot and toasted sesame seeds, then add the sesame oil, mayonnaise, oyster sauce, lime juice and lime zest. Mix together until the veg is evenly coated then set aside.
- Back to the pork. Carefully remove the skin, then slice the pork belly in half, then slice into pieces approximately 1cm thick. Heat a non-stick frying pan on a medium to high heat and add the oil. Add the sliced pieces of pork belly and fry on a medium heat for three minutes on each side, until golden brown. Then lower the heat and deglaze the pan with the oyster sauce, rice wine vinegar and gochujang paste. Remove the pan from the heat and turn the pork pieces to coat evenly in the glaze; then it is time to plate up.
- Slice the floury rolls in half. Add a spoon of the slaw to the base then top with a piece or two of the coated pork belly. Top with some more toasted sesame seeds and a few leaves of coriander.
