Asian Style Crispy Pork Roast With Asian Coleslaw

Prep time: 30 min
Cooking time: 2 - 2 1/2 hrs
Serves: 6 - 8

This is a recipe I have used many times that I adapted from one that I found. I found their spice mix was a bit weak so I bumped the quantities a little so that the flavor was more accessible, and I have had no complaints yet. I love lots of garlic in seasoning, so I usually double this amount up. I hope you enjoy recreating this delicious dish. For a carb or starch, I would recommend either noodles or Rice, but some juicy dumplings could work too.

I personally would pair this with a dark beer like a dark lager or stout, Bock or even something bold like a triple-styled beer. Normal lager will work too but the flavor profile might be a bit basic for the bold flavors of the 5 spice. A smokey whiskey or even dark rum will work well with this too. For wines, I would go for something like a pinotage or merlot, Shiraz if you are feeling really spicy. This would also go really nicely with a spicey Gin and tonic such as Bombay Sapphire, Bombay Sapphire East, or even a chili gin. A great fragrant cocktail like a Mai Thai or even something like a Mojito Would work well, anything fresh and zesty. 

For the pork Belly:

Ingredients:

Ø 2 tbsp Chinese five-spice

Ø 1 tbsp coarse salt

Ø 1 Piece of fresh ginger

Ø 2 crushed cloves

Ø 2 star anise

Ø 2 cloves of garlic, crushed (1 -2 tsp crushed garlic)

Ø 3 Bay leaves

Ø  2kg piece of pork belly or shoulder with skin on and scored

DIY Chinese 5 spice powder:

1 tbsp of each of the following spices:

Ø Ground Cloves

Ø Ground White pepper

Ø Ground fennel

Ø Ground cumin

Ø  Ground cinnamon

For the sauce:

Ø 1 Tbsp oil

Ø 1 tsp chopped ginger

Ø 1 star anise

Ø 2 cloves of garlic (crushed)

Ø 1 green or red chili (optional, make it as hot as you want)

Ø 3tbsp soy sauce

Ø 5tbsp tomato sauce or you can use Tomato paste

Ø 2tbsp honey

Ø 1 cup sherry (red wine if you do not want it as sweet)

Start by briefly frying the ginger and garlic and then combine with the remaining ingredients. Cook until the sauce has reached a runny syrupy consistency.

Method:

1.   Prick the pork belly skin/fat with a corn holder or a simple pin ( any toothpick-sized hole) then score the fat on your pork in any way you like, I personally prefer simple latitudinal or longitudinal cuts. 

2. Mix the salt and 1 Tbsp of the Chinese 5 spice powder together and rub all over the pork and let it marinate in the fridge overnight.

3.     Fill a pot large enough to hold the pork with water and add in the fresh ginger, star anise, cloves, ginger, and bay leaves, bring this all to a rapid boil.

4.     Once boiling, place the pork in the pot and simmer gently for 20 minutes. You can now also preheat the oven to 200 ̊C.

5.     Once boiled remove the pork from the water and pat dry it thoroughly.

5.      Season the pork by sprinkling the remaining 5 spice seasonings over the pork meat while avoiding the Skin. Sprinkle either coarse salt over the skin of the pork, do not be shy. You can also "boat" the pork belly in aluminum foil to ensure the salt stays on the fat only. 

6.     Place the pork skin side up onto a baking tray and roast for 20 minutes at 200 ̊C on the middle rack.

7. Remove the belly from the oven (and foil boat) and scrape off the salt on top. Brush the fat with vinegar before returning it to the oven.

7.     Turn the oven down to 180 ̊ C for a further 60 to 90 minutes, until the flesh is tender, the juices run clear and the skin is crispy (Mmmmm).

8.     Remove from the oven and let the meat rest for 10 min before cutting and serving. (this prevents the juices from running too much)

9.     Place on a large plate or bowl and then pour the sauce over. (you can also serve the sauce on the side if anyone is not allowed sugar) ( I am currently looking at a diabetic-friendly recipe for the sauce) 

Asian Slaw:

Remember, with this piece of the dish the focus is on the tart-sweetness, and the crunch. That helps cut through the fat of the pork and welcome the warm spice from the chili. 

Ø 500 grams shredded veggies (your choice of both cabbages, Bok choy, carrots, bell pepper, snow peas, broccoli slaw, etc.) roughly 6-7 cups.

Ø 3 spring onions, finely sliced

Ø 1 cup cilantro (or Italian parsley or mint) chopped

Asian Slaw Dressing:

Ø 3 tbsp olive oil

Ø 1 tbsp toasted sesame oil

Ø ¼ cup rice wine vinegar

Ø 3 tablespoons brown rice syrup, agave, or honey

Ø 1 tbsp soy sauce

Ø 1 garlic clove, finely minced (use a garlic press)

Ø 1 tbsp ginger, finely chopped

Ø ½ tsp salt

Ø ½ tsp chili flakes or chili paste (optional)

Optional toppings:

Toasted sesame seeds

roasted, crushed peanuts or cashews

Instructions:

Ø Toss slaw ingredients together in a large bowl. Add cilantro and scallions.

Ø Whisk Asian Slaw Dressing ingredients together in a small bowl.

Ø Pour dressing into slaw and toss well. (remember, this has honey in so it will not be suitable for Diabetics, in that case rather keep the dressing on the side)

Ø Garnish with sesame seeds and/ or nuts.

Thanks for checking this out. If you have any requests or recommendations on recipes you would like to see in the future, let me know in the comments below. 

Ozzy
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