Braised Pork Belly, Pumpkin Mash and Apple Slaw Recipe

How to Make Braised Pork Belly, Pumpkin Mash and Apple Slaw


  1. Dry the pork belly with paper towel. Sprinkle all over with salt, especially over the skin and leave uncovered in the fridge for at least 4 hours or overnight, to dry the skin.
  2. When ready to cook, preheat the oven to 220°C (200°C fan-forced). Place the pork in a baking tray skin side up. Bake for 30 minutes.
  3. Reduce heat to 180°C (160°C fan-forced) and cook for another 25-30 minutes or until the skin is crispy and meat cooked.
  4. To make the apple slaw: finely shred the cabbage, cut the apples into julienne strips and finely slice the spring onion. Whisk together the mustard, vinegar, oil, sugar, salt and pepper in a medium mixing bowl. Add the dressing mixture and gently toss together.
  5. When pork is cooked, place on a plate, lightly cover with foil and rest for 10-15 minutes.
  6. In the meantime, cut the skin from the pumpkin, remove the seeds and cut into 2cm pieces. Steam or microwave until tender and drain. Mash the pumpkin and butter in a large bowl until smooth. Season with salt and pepper.
  7. Cut pork belly into squares* to serve on a bed of pumpkin mash and with a side of apple slaw. 

*Tip: Cut through the crackling with a pair of kitchen scissors. Then cut the meat part with a sharp knife.