Hawaiian Pork with Slaw

SERVES 6 PREPARATION 20 MINUTES (PLUS OVERNIGHT RESTING) COOKING 1 HOUR, 40 MINUTES

1.5kg boneless pork belly 1 tablespoon table salt 1 tablespoon olive oil ¼ small red cabbage, shaved 1 medium carrot, julienned ¼ cup apple cider vinegar ½ cup aioli 2 tablespoons fresh coriander

leaves, finely chopped zest and juice of 1 lime char-grilled pineapple rings

to serve SMOKY SAUCE 1 tablespoon olive oil 1 onion, thinly sliced 2 garlic cloves, crushed 400g can diced tomatoes 1 cup beef stock ½ cup smoky barbecue sauce 2 tablespoons Dijon mustard ¼ cup maple syrup

1. Using a sharp knife, score pork skin at 1cm intervals. Place on rack on a tray. Chill, uncovered, overnight to dry.

2. Preheat oven to 180°C. Rub salt and oil into the skin and incisions. Place pork, skin-side down, on an oven tray.

3. Roast for 1¼ hours. Remove pork from oven. Increase temperature to 220°C. Turn pork skin-side up. Roast for a further 25-30 minutes until skin is golden and crispy and meat is tender.

4. SMOKY SAUCE. Heat oil in a saucepan on medium. Sauté onion and garlic for 4 minutes. Add remaining ingredients. Bring to the boil on medium. Reduce heat to low and simmer for 45 minutes until thickened.

5. In a large bowl, toss cabbage, carrot and vinegar. Set aside for 10 minutes for cabbage to soften slightly. Toss with aioli, coriander, lime zest and juice.

6. Serve pork belly with slaw and char-grilled pineapple rings.