1 kg of pork belly (skin on)
4 tbsp of olive oil
Salt and pepper for seasoning
1 bottle of Jack Daniel’s® Tennessee Honey ™ Barbecue Glaze
2 heads of pak choi
1 red onion
20g root ginger
1 red chilli
Juice of 1 lime
50g peanuts (chopped)
For the pork:
Start by preheating the oven to 180°C. Using a chopping board, rub the olive oil into the pork belly and sprinkle generously with the salt. Lift the pork onto a wire rack in a roasting tray and place it in the oven.
Roast the pork for 1 hour then remove from the oven and coat generously with the Jack Daniel’s® Tennessee Honey ™Barbecue Glaze.
Place the pork back in the oven and bake for a further hour, making sure to brush the meat with the glaze every 15 minutes.
Remove the pork from the oven when the meat is tender, cover with foil and allow to rest for at least 20 minutes.
Once the pork has rested, place it under a hot grill to crisp up the crackling and then remove from grill.
For the slaw:
Use either a grater or a mandolin to shred the carrot, pak choi, onion and ginger.
Place the vegetables into a large salad bowl and finish with the coriander, chilli, peanuts and lime juice.
Carve slices of the pork belly and serve alongside a good handful of the Asian slaw and finish with as much Jack Daniel’s® Tennessee Honey ™ Barbecue glaze as you like!