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Slow-roasted pork belly with pear coleslaw

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This Slow-roasted pork belly is the perfect dish to elevate mealtime this week. Served with a fresh crunchy pear salad, this recipe combines sweet with savoury to make a delicious meal.

  • Serves4
  • Cook time2 hour
  • Prep time20 minutes, (+ 15 mins resting time)
Slow-roasted pork belly with pear coleslaw

Ingredients

  • 800g piece Coles Australian Pork Belly
  • 2 tsp vegetable oil
  • 2 tsp sea salt flakes
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • ½ tsp paprika
  • 2 brown onions, cut into wedges
  • 1 cup (250ml) chicken stock
  • ½ wombok (Chinese cabbage), finely shredded
  • 1 fennel bulb, finely shaved
  • 2 firm Corella pears, cored, cut into matchsticks
  • ½ cup mint leaves
  • ½ cup coriander leaves
  • 2 tbs flaked almonds, toasted
  • 1 tbs mirin seasoning
  • 2 tsp light soy sauce
  • 2 tsp caster sugar

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 220°C. Place the pork, skin-side up, on a clean work surface. Use a small sharp knife to score the skin. Drizzle with the oil. Sprinkle with salt, fennel seeds, cumin and paprika. Use your hands to rub the spices into the skin.
  2. Step 2

    Place the onion in a roasting pan. Place the pork on the onion. Roast in oven for 30 mins.
  3. Step 3

    Reduce the oven to 160°C. Pour the stock around the pork. Cook, loosely covered, for a further 2 hours or until pork is very tender. Set aside, loosely covered, for 15 mins to rest.
  4. Step 4

    Meanwhile, combine the wombok, shaved fennel, pear, mint, coriander and almonds in a large bowl. Whisk the mirin seasoning, soy sauce and sugar together in a small bowl. Drizzle the dressing over the wombok mixture and toss to combine. Transfer to a serving bowl.
  5. Step 5

    Cut the pork belly into 4 equal portions. Transfer pork and onion to a serving plate and drizzle with any pan juices. Serve with the pear and wombok coleslaw.

    Slow-roasted pork belly with pear coleslaw

    Slow-roasted pork belly with pear coleslaw
    • Serves4
    • Cook time2 hour
    • Prep time20 minutes, (+ 15 mins resting time)
    Ingredients
    • 800g piece Coles Australian Pork Belly
    • 2 tsp vegetable oil
    • 2 tsp sea salt flakes
    • 1 tsp fennel seeds
    • 1 tsp cumin seeds
    • ½ tsp paprika
    • 2 brown onions, cut into wedges
    • 1 cup (250ml) chicken stock
    • ½ wombok (Chinese cabbage), finely shredded
    • 1 fennel bulb, finely shaved
    • 2 firm Corella pears, cored, cut into matchsticks
    • ½ cup mint leaves
    • ½ cup coriander leaves
    • 2 tbs flaked almonds, toasted
    • 1 tbs mirin seasoning
    • 2 tsp light soy sauce
    • 2 tsp caster sugar
      Description

      This Slow-roasted pork belly is the perfect dish to elevate mealtime this week. Served with a fresh crunchy pear salad, this recipe combines sweet with savoury to make a delicious meal.

      Method
      1. Step 1

        Preheat oven to 220°C. Place the pork, skin-side up, on a clean work surface. Use a small sharp knife to score the skin. Drizzle with the oil. Sprinkle with salt, fennel seeds, cumin and paprika. Use your hands to rub the spices into the skin.
      2. Step 2

        Place the onion in a roasting pan. Place the pork on the onion. Roast in oven for 30 mins.
      3. Step 3

        Reduce the oven to 160°C. Pour the stock around the pork. Cook, loosely covered, for a further 2 hours or until pork is very tender. Set aside, loosely covered, for 15 mins to rest.
      4. Step 4

        Meanwhile, combine the wombok, shaved fennel, pear, mint, coriander and almonds in a large bowl. Whisk the mirin seasoning, soy sauce and sugar together in a small bowl. Drizzle the dressing over the wombok mixture and toss to combine. Transfer to a serving bowl.
      5. Step 5

        Cut the pork belly into 4 equal portions. Transfer pork and onion to a serving plate and drizzle with any pan juices. Serve with the pear and wombok coleslaw.