Crispy Pork Belly with Asian Slaw

Crispy Pork Belly with Asian Slaw

Crispy pork belly, (slow precooked belly)

Roast the belly in a pre-heated oven at 160°C for 25 minutes, turn the temperature up to 200°C and roast for 10 minutes to crisp up the skin.
Let it rest for 5 minutes before cutting 

 Asian Slaw Salad 2 portions 

100g             apple julienne 
50g                Shredded white cabbage
50g                shredded carrot 
30g                thinly sliced red onions
10g                grated ginger
2 sprigs         chopped fresh coriander chopped  

30ml               Soy sauce
20g                  rice vinegar or mirin 
20g                  Olive oil 
20g                  Sesame oil 
Salt, pepper to taste  

Mix all ingredients together and serve.