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PULLED PORK BELLY WITH SPICY COLESLAW

PULLED PORK BELLY WITH SPICY COLESLAW

Servings: 4-6

Ingredients

Pork:
1½ – 2kg pork belly, skin scored
2 tbsp NOMU Extra Virgin Olive oil
3 tbsp NOMU BBQ Rub
NOMU Sea Salt
1 onion, roughly chopped
1 carrot, roughly chopped
1 stick celery, roughly chopped
1 head of garlic, halved
1½ cups Verjuice

Coleslaw:
2 carrots, peeled and grated
½ cabbage, thinly sliced
½ red onion, thinly sliced
2 spring onion, finely sliced
3 tbsp NOMU MAYU
3 tbsp sour cream
NOMU Spicy Chilli Grinder (Optional)
NOMU Sea Salt and Black Pepper

 

Directions

Preheat your oven to the highest setting (240ºC).

In a small bowl mix together the Olive Oil with 2 tablespoons of the BBQ Rub to form a paste and rub onto the underside of the pork meat (not the skin). Place the pork onto a roasting tray, skin side up, and pat the skin dry using some kitchen paper. Generously season the pork skin with Sea Salt and the remaining tablespoon of BBQ Rub, making sure that the seasoning gets right into the scores of the skin.

Place the pork into the oven and roast for about 30-40 minutes or until the skin of the pork has turned to golden brown, crispy crackling.

Briefly remove the pork from the oven and place the onions, carrots, celery, garlic, and Verjuice under the pork and return to the oven. Reduce the oven temperature to 150°C. Roast the pork for a further 2-3 hours or until the meat is so tender that it pulls apart easily when using a fork.

In the meantime, make the coleslaw by adding all the ingredients together in a large bowl. Season with a grinding of Spicy Chilli (optional), Sea Salt and Black Pepper. Mix well to combine.

Serve the warm pulled pork belly with the fresh coleslaw.

Tip: Apples and pork go incredibly well together so you can also add one peeled and grated green apple to the coleslaw to add a fresh and slightly sweet edge to it!

Ingredients

Pork:
1½ – 2kg pork belly, skin scored
2 tbsp NOMU Extra Virgin Olive oil
3 tbsp NOMU BBQ Rub
NOMU Sea Salt
1 onion, roughly chopped
1 carrot, roughly chopped
1 stick celery, roughly chopped
1 head of garlic, halved
1½ cups Verjuice

Coleslaw:
2 carrots, peeled and grated
½ cabbage, thinly sliced
½ red onion, thinly sliced
2 spring onion, finely sliced
3 tbsp NOMU MAYU
3 tbsp sour cream
NOMU Spicy Chilli Grinder (Optional)
NOMU Sea Salt and Black Pepper

 

Directions

Preheat your oven to the highest setting (240ºC).

In a small bowl mix together the Olive Oil with 2 tablespoons of the BBQ Rub to form a paste and rub onto the underside of the pork meat (not the skin). Place the pork onto a roasting tray, skin side up, and pat the skin dry using some kitchen paper. Generously season the pork skin with Sea Salt and the remaining tablespoon of BBQ Rub, making sure that the seasoning gets right into the scores of the skin.

Place the pork into the oven and roast for about 30-40 minutes or until the skin of the pork has turned to golden brown, crispy crackling.

Briefly remove the pork from the oven and place the onions, carrots, celery, garlic, and Verjuice under the pork and return to the oven. Reduce the oven temperature to 150°C. Roast the pork for a further 2-3 hours or until the meat is so tender that it pulls apart easily when using a fork.

In the meantime, make the coleslaw by adding all the ingredients together in a large bowl. Season with a grinding of Spicy Chilli (optional), Sea Salt and Black Pepper. Mix well to combine.

Serve the warm pulled pork belly with the fresh coleslaw.

Tip: Apples and pork go incredibly well together so you can also add one peeled and grated green apple to the coleslaw to add a fresh and slightly sweet edge to it!

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