Print Options:

Pulled Pork Belly With Spicy Coleslaw Salad

Yields4 ServingsTotal Time3 hrs 30 mins

For the Pork
 1½ - 2kg Pork Belly, skin scored
 2 tbsp NOMU Extra Virgin Olive oil
 3 tbsp NOMU BBQ Rub
 NOMU Sea Salt
 1 onion, roughly chopped
 1 carrot, roughly chopped
 1 stick celery, roughly chopped
 1 head of garlic, halved
 1½ cups Verjuice
For the Coleslaw
 2 carrots, peeled and grated
 ½ cabbage, thinly sliced
 ½ red onion, thinly sliced
 2 spring onion, finely sliced
 3 tbsp mayonnaise
 3 tbsp sour cream
 NOMU Spicy Chilli Grinder (Optional)
 NOMU Sea Salt
 NOMU Black Pepper
DIRECTIONS
1

Preheat your oven to the highest setting (240ºC)

In a small bowl mix together the olive oil with 2 tablespoons of the NOMU BBQ Rub to form a paste and rub onto the underside of the pork meat (not the skin). Place the pork onto a roasting tray, skin side up, and pat the skin dry using some kitchen paper. Generously season the pork skin with NOMU Sea Salt and the remaining tablespoon of NOMU BBQ Rub, making sure that the seasoning gets right into the scores of the skin.

Place the pork into the oven and roast for about 30-40 minutes or until the skin of the pork has turned to golden brown, crispy crackling.

Briefly remove the pork from oven and place the onions, carrots, celery, garlic and Verjuice under the pork and return to the oven. Reduce the oven temperature to 150°C. Roast the pork for a further 2-3 hours or until the meat is so tender that it pulls apart easily when using a fork.

In the meantime, make the coleslaw by adding all the ingredients together in a large bowl. Season with a grinding of NOMU Spicy Chilli (optional), NOMU Sea Salt and NOMU Black Pepper. Mix well to combine.

Serve the warm pulled pork belly with the coleslaw.

Tips: Apples and pork go incredibly well together so you can also add one peeled and grated green apple to the coleslaw to add a fresh and slightly sweet edge to it!

Nutrition Facts

Servings 4