Balinese Crispy Pork Slaw Recipe
Napa cabbage, shallots, ketjap manis, sambal oelek, peanuts
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Ingredients
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Vegetables
Condiments
Toppings
Pork
Method
Cooking the Pork
- 1
Prepare the Pork Belly
Preheat the oven to 400°F (200°C). Score the skin of the pork belly in a criss-cross pattern. Rub salt and black pepper all over the pork belly.
- 2
Roast the Pork Belly
Place the pork belly on a roasting tray, skin side up. Roast in the preheated oven for about 1 hour or until the skin is crispy and the meat is tender.
- 3
Rest and Chop
Once cooked, remove from the oven and let it rest for 10 minutes. Chop into bite-sized pieces.
Making the Slaw
- 4
Prepare the Vegetables
While the pork is roasting, chop the Napa cabbage and thinly slice the shallots. Place them in a large mixing bowl.
- 5
Mix the Dressing
In a small bowl, combine the ketjap manis and sambal oelek. Mix well.
- 6
Combine and Serve
Add the chopped pork belly to the bowl with the cabbage and shallots. Pour the dressing over, toss gently to combine, and top with chopped peanuts before serving.