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Roasted Pork Belly with Crunchy Asian Slaw

Plate of pork belly and slaw.


Pork Rub

  • 600g pork belly 
  • 1/2 cup dry sherry
  • 1/3 cup soy
  • 1/8 cup cider vinegar
  • 3 tsp five spice
  • 2 tbsp honey

Asian Slaw

  • 1/4 red cabbage
  • 1 carrot
  • 1 green apple
  • 1/4 cup mint
  • 1/4 cup corriander
  • red chilli 
  • 3 tbsp sesame oil
  • 4 tbsp fish sauce
  • 1/4 cup lemon juice
  • 2 tbsp olive oil
  • 1/4 cup toasted peanuts
  • 1/8 cup toasted shallots

Method for Pork Rub

  1. In a bowl add sherry, soy, vinegar, five spice and honey and combine well set aside.
  2. Score the skin of the pork with a sharp knife in a crisscross pattern and dry with paper towel and salt heavily.
  3. Rub the spice mix on the under side of the belly place in a pan and put in oven for 2hrs cover with tin foil. Once tender let cool and slice into cubes.


Method for Asian Slaw

  1. Finely slice cabbage, apple, chilli and place in a bowl.
  2. Mix together sesame oil fish sauce, lemon juice, olive oil and mix well you can honey for a little sweetness.
  3. Drizzle over salad add pork and garnish with peanuts and shallots.

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