Piri piri pork belly with slaw


peri-peri,pork, pork belly, slaw, Sarah Graham, re

Ingredients 33
Servings 1
Minutes 3hr

Ingredients

Serving Change
  • For the Piri Piri sauce:
  • 2
    lemons
  • 2
    limes
  • 1/4
    c
    olive oil
  • 4-5
    cloves
    garlic, chopped (¼ cup)
  • 5
    bird’s eye chilli (de-seeded and chopped)
  • 1
    red pepper, de-seeded and chopped
  • 1
    Tbs
    paprika
  • 1
    tsp
    (level) salt and pepper
  • 2-3
    Tbs
    red wine (or use red wine vinegar)
  • 1-2
    tsp
    coconut sugar, or more to taste
  • 1
    tsp
    tamarind paste
  • For the pork belly:
  • 750
    g
    pork belly or shoulder
  • 1
    tin chopped tomatoes
  • 2
    red onions, roughly chopped
  • 1
    c
    chicken stock
  • For the fresh slaw:
  • 1
    c
    chopped spinach or kale
  • 1
    c
    chopped cabbage
  • A few slices of white or pink radish
  • 2
    spring onions, finely sliced
  • 1/2
    apple, grated or finely chopped
  • 1
    Tbs
    roughly chopped fresh parsley
  • 1
    Tbs
    roughly chopped fresh mint
  • 1
    beetroot, grated
  • salt and freshly ground black pepper to taste
  • Creamy dressing:
  • 1/2
    c
    natural yoghurt mixed with
  • 1
    Tbs
    olive oil and
  • 1
    Tbs
    lemon juice
  • 1
    tsp
    lemon zest, to dress
 

Method

3hr
 

For the Piri Piri sauce

Halve the lemons and limes and place cut side down on a pre-heated griddle pan over medium –high heat, cook for 3-4 minutes or until blistered and starting to blacken and caramelise.

Meanwhile, add the remaining piri-piri ingredients to your food processor, then squeeze in the lemon and lime juice. Blitz well and check for seasoning.

For the pork belly

Preheat the oven to 240 °C. Salt the pork skin and place the meat in an ovenproof dish. Bake for 30 minutes, or until the skin has just started to blister.

Turn the heat down to 140 °C. Remove the pork from the oven, lift it out and set aside while you add in the remaining ingredients, along with ¾ of the piri piri sauce. Place the pork back into the dish and cook for a further 2.5 hours or until the meat is tender. The sauce should have thickened and you should be able to ‘pull’ the meat apart with two forks. Check the liquid at 30 minute intervals to make sure the meat does not dry out. If you need to add more liquid, add about another 100 ml stock or water.

Mix the slaw ingredients together and dress with the yoghurt and mustard dressing.

When the pork is done, remove it from the oven and leave to rest for 20 minutes. Then serve alongside your slaw.

Alternatively, shred the pork with two forks and pile the pulled pork meat into fresh white bread rolls or fold into wraps and serve with the slaw on the side. 


Recipe by Sarah Graham.


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Read more on: sarah graham  |  food24  |  pork  |  peri-peri  |  recipes
 

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