Maple Smoked Pork Belly

Maple Pork Belly - Pork Belly is delicious and this maple version is a quick and easy way to cook it and you still get all the delicious crackling on top.

Pork Belly is delicious and this maple version is a quick and easy way to cook it and you still get all the delicious crackling on top.

5 from 2 votes

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Course: Main Course

Cuisine: Asian

Keyword: Coleslaw, Maple, Maple Pork Belly, Smoked Paprika, Smoked Pork Belly

Total Time: 30

Servings:

Equipment

Oven grill
Baking tray
Foil

Ingredients

500 g pork belly sliced if available
½ white cabbage
1 cucumber
½ bunch mint
1 avocado
2 tablespoon sesame oil
3 tablespoon maple syrup
2.5 tablespoon apple cider vinegar
3 tablespoon soy
2 teaspoon smoked paprika
1 teaspoon white miso
2 lime
450 g microwave rice

Instructions

Preheat your oven to 180 C. Line a baking tray with foil.
Slice pork belly (pork rashers) into 1.5cm slices (if not already sliced). Score the skin of your pork belly, then set slices on their side on the tray and in the oven for 12 minutes.
500 g pork belly
Finely slice cabbage in half, and then into very thin slices - we want it like coleslaw. Slice cucumber in half lengthways, scoop out seeds with a spoon and then slice into half moons. Pick mint leaves. Slice avocado into fans.
For kids, place their portion of avocado and cucumber on their plate now.
Place everything else into a large serving bowl for our salad.
½ white cabbage, 1 cucumber, ½ bunch mint, 1 avocado
At the 12 minute mark, take the pork rashers out and turn onto the other side. Place back in the oven for 10 mins.
Mix sesame oil, maple syrup, apple cider vinegar, soy, smoked paprika and white miso and whisk until combined.
2 tablespoon sesame oil, 3 tablespoon maple syrup, 2.5 tablespoon apple cider vinegar, 3 tablespoon soy, 2 teaspoon smoked paprika, 1 teaspoon white miso
Pour half of this mixture into another bowl and juice lime into it - this will be our salad dressing. The other half will be used on the pork. Meanwhile, heat up microwave rice.
2 lime, 450 g microwave rice
Take pork out again and turn on the grill on your oven. Turn the pork so it is skin side up. Pour over the sauce and put the pork under the grill for 5-7 minutes, until the skin is crispy and golden. Keep checking on it to make sure it doesn’t burn (each grill is a little different).
TIP: You can keep pork skin side up by propping each piece next to each other.
When the pork is ready, serve with salad (drizzle over dressing) and rice.
For kids, slice pork into small pieces and serve theirs with plain rice, avocado and cucumber.

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