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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