Ingredients

• 1kg pork belly, skin scored (ask the team to do this for you)
• 4 tbsp sea salt
• 3 tbsp olive oil

For the slaw

• 1 raw beetroot, peeled & grated
• ¾ red cabbage, thinly sliced
• 2 spring onions, sliced
• 1 red onion, thinly sliced
• 2 tbsp white miso paste
• 1 tbsp rice wine vinegar
• 2 tbsp maple syrup
• 1 tsp soy sauce
• 2 cloves garlic, grated
• 1 tsp fresh ginger, grated
• 1 tbsp sesame seeds
• 3 tbsp olive oil

Method

Preheat the oven to 200°c. Pat the pork belly dry, rub with salt and olive oil, and place skin-side up on a tray. Roast 30 minutes, then reduce to 160°c and cook 1½–2 hours until tender. Finish with 15 minutes at 220°c to crisp the crackling. Rest 10 minutes before carving.

For the slaw: whisk together miso, vinegar, maple, soy, garlic, ginger and olive oil to form a dressing. Toss cabbage, beetroot, red onion and spring onions in the dressing until coated. sprinkle with sesame seeds.

Slice the pork belly into thick slabs and serve alongside a mound of fresh, tangy miso slaw.

Notes:

The slaw should stay crunchy, so dress it just before serving.

Add a little chilli or yuzu juice for extra brightness.

This works beautifully as a bao bun filling too.