📝 About This Recipe
This dish marries the soul-satisfying crunch of British-style crackling with the vibrant, punchy aromatics of a Thai street food salad. The rich, melt-in-your-mouth pork belly is seasoned with five-spice and sea salt, providing a savory counterpoint to the zesty slaw. It is a masterclass in balance, featuring the 'four pillars' of Thai flavor—salty, sour, sweet, and spicy—elevated by a Western obsession with the perfect golden crust.
🥗 Ingredients
The Pork Belly
- 1 kg Pork Belly (skin-on, center-cut piece)
- 1 teaspoon Chinese Five-Spice Powder
- 2 tablespoons Sea Salt Flakes (Maldon or similar)
- 1 tablespoon White Vinegar (to brush on the skin)
- 1/2 teaspoon Garlic Powder
The Apple Slaw
- 2 large Granny Smith Apples (julienned into matchsticks)
- 3 pieces Shallots (thinly sliced)
- 1/2 cup Fresh Mint (torn leaves)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Toasted Peanuts (crushed)
Thai Dressing (Nam Jim)
- 3 tablespoons Fish Sauce (high quality)
- 3 tablespoons Lime Juice (freshly squeezed)
- 1.5 tablespoons Palm Sugar (finely grated)
- 1-2 pieces Bird's Eye Chili (finely minced)
- 1 clove Garlic (grated into a paste)
👨🍳 Instructions
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1
Pat the pork belly skin completely dry with paper towels. Use a sharp skewer or a dedicated meat tenderizer to prick hundreds of tiny holes into the skin, being careful not to pierce the meat layer.
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2
Flip the pork meat-side up. Score the meat in a crosshatch pattern and rub in the five-spice powder, garlic powder, and a pinch of salt, keeping the skin side clean.
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3
Flip the pork back over. Brush the skin lightly with white vinegar, then cover the skin completely with a thick, even layer of sea salt flakes. This draws out moisture for ultimate crunch.
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4
Preheat your oven to 160°C (320°F). Place the pork on a wire rack over a baking tray and roast for 1 hour and 15 minutes until the meat is tender.
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5
Remove the pork from the oven and crank the heat up to 230°C (450°F). Carefully scrape off the salt crust from the skin and discard it.
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6
Wipe any excess moisture from the skin and return the pork to the high-heat oven for 25-30 minutes. Watch closely as the skin bubbles and transforms into golden crackling.
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7
While the pork finishes, prepare the dressing by whisking fish sauce, lime juice, palm sugar, minced chili, and garlic in a small bowl until the sugar dissolves.
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8
Julienne the Granny Smith apples into thin matchsticks and immediately toss them with a squeeze of lime to prevent browning.
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9
In a large mixing bowl, combine the apple, sliced shallots, mint, and cilantro.
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10
Once the pork skin is fully puffed and hard to the touch, remove it from the oven and let it rest for at least 15 minutes. This ensures the juices redistribute.
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11
Slice the pork belly into bite-sized cubes or thick slices using a serrated knife to keep the crackling intact.
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12
Just before serving, toss the slaw with the Nam Jim dressing and the crushed peanuts.
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13
Plate a generous mound of the apple slaw and top with the warm crispy pork belly pieces. Garnish with extra herbs if desired.
💡 Chef's Tips
For the best crackling, leave the pork uncovered in the fridge overnight to dry out the skin before cooking. If the skin isn't puffing evenly, you can use a kitchen blowtorch to finish any stubborn spots. Always use a serrated knife (bread knife) to cut the pork belly; it saws through the crackling without crushing the tender meat. Balance the dressing to your taste: if it's too salty, add more sugar; if too sweet, add more lime juice. Make sure the apples are tart and crisp; Granny Smith is the best variety for this fusion application.
🍽️ Serving Suggestions
Pair with a crisp, off-dry Riesling to cut through the richness of the pork. Serve with a side of steamed jasmine rice to soak up the extra Thai dressing. A chilled Singha or Chang beer is the traditional and refreshing choice for this flavor profile. Add a side of charred bok choy or morning glory for extra greens. For a lighter lunch, serve the pork and slaw inside soft bao buns or lettuce wraps.