ESSENTIAL RECIPES- PORK
CRISPY PORK BELLY WITH ASIAN RAINBOW SLAW
By Kenneth Tebogo Middleton @ kennethtebogomiddleton
This is an excerpt from
Paradise by Kenneth Tebogo Middleton, published by Penguin Random House South Africa, retailing at R420.
After experimenting with a ton of pork belly recipes with hit-or-miss crackling results, I can confidently say this is a foolproof method. With the right seasoning, the correct oven temperature, and a simple technique, you’ re guaranteed perfect, crispy crackling and super-tender meat every time.
Serves: 4
INGREDIENTS
• 1 – 1.5 kg deboned pork belly
• 2 tablespoons five-spice powder
• ½ cup salt
• sliced green chilli & fresh coriander for garnishing, optional
For the Asian rainbow slaw:
• 2 cups shredded green cabbage
• 2 cups shredded red cabbage
• 2 large carrots, peeled & julienned
• 1 red bell pepper, deseeded & julienned
• 2 medium spring onions, finely sliced
• 1 cup cooked shelled broad beans or edamame beans
• ½ cup chopped fresh coriander
• ½ cup salted peanuts, optional
For the peanut dressing:
• ¼ cup smooth peanut butter
• 3 tablespoons rice, white or brown vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons lemon juice
• 1 tablespoon minced fresh ginger
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• ½ teaspoon dried chilli flakes
• ground black pepper, to taste
For the dipping sauce:
• 2 tablespoons honey
• ¼ cup soy sauce
• 1 teaspoon five-spice powder
METHOD
1. Preheat the oven to 180 ° C and place a wire rack in a deep baking dish. Pour in roomtemperature water, keeping the level below the rack.
2. Pat the pork belly skin dry with a paper towel, then rub the five-spice powder and about 1 tablespoon of salt over the meat side. Place the pork belly on the rack, skin-side up, and spread the remaining salt into a thick, even layer over the skin to draw out moisture and enhance the crackling.
3. Roast the pork belly for 1 hour. Remove from the oven and carefully discard the salt crust and water. Turn the oven up to 240 ° C and return the pork belly for a further 30 – 40 minutes to crisp the skin. Once the pork is cooked and the skin is crispy, remove it from the oven to rest and cool slightly.
4. While the pork rests, toss all the slaw ingredients together in a large bowl.
5. In a separate bowl, whisk together all the ingredients
for the peanut dressing. If the dressing is too thick, gradually add a little water, 1 teaspoon at a time, until you reach your desired consistency.
6. Pour the dressing over the slaw and toss well to combine. Refrigerate until ready to serve.
7. To make the dipping sauce, combine the honey, soy sauce and five-spice powder in a small bowl.
8. Slice the pork belly into bite-sized pieces and serve with the dipping sauce and Asian rainbow slaw on the side. Garnish with sliced green chilli and coriander, if desired. Enjoy!
56 | Autumn 2026 • essentialflavours. co. za