Crackling Pork Belly Asian Salad



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Serves: 4 people


Prep: 30 mins


Cooking: 60 mins


  • 1kg piece Otway pork belly (see tip)
  • 2 teaspoons olive oil
  • 1 tablespoon sea salt flakes
  • ½ small red cabbage, finely shredded
  • ½ small wombok (Chinese cabbage), finely shredded
  • 1 small red onion, halved and thinly sliced
  • 2 medium carrots, peeled and shredded lengthways
  • 2 long red chillies, deseeded and finely sliced (+extra to serve)
  • 2 cups coriander sprigs
  • Lime wedges, to serve

Asian Dressing Ingredients

  • 1/3 cup sweet chilli sauce
  • 1/4 cup lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar


Step 1
Preheat oven to 240°C fan-forced. Using a sharp knife, score pork rind lengthways at 1cm intervals. Rub rind with oil and then sea salt.

Step 2
Place pork, rind side up, on a rack in a shallow baking pan. Roast for 35-40 minutes or until rind is golden and crackled. Reduce oven to 180°C and roast for a further 25-30 minutes until pork is just cooked through. Set pork aside to rest for 20 minutes.

Step 3
Meanwhile, combine red cabbage, wombok, onion, carrots, chillies and coriander in a large bowl.

Step 4
To make the Asian dressing, place all ingredients in a screw-top jar. Shake until well combined. Drizzle 2 tablespoons dressing over cabbage mixture. Toss to combine. Transfer mixture to a large serving bowl.

Step 5
Slice crackling from the pork belly. Place onto a board and roughly chop. Halve pork belly lengthways then cut into thin slices. Place pork into a bowl, drizzle with 2 tablespoons dressing and toss to coat.

Step 6
Arrange pork on the salad. Sprinkle with crackling. Serve with remaining dressing, extra chilli and lime wedges.

Tip: For extra crisp crackling, the day before you cook the pork, pat the rind dry with paper towel, place pork rind-side up, uncovered on a rack on a tray in the fridge and leave it overnight. Stand for 20 minutes at room temperature and dry with paper towel before roasting.

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