1.5-2kg free-range pork belly
2 cloves garlic
2 tbsp brown sugar
1/3 cup soy sauce or tamari
1/2 cup Shaoxing wine
4 star anise, slightly crushed
1 tbsp sea salt flakes

Apple slaw
6-8 baby cucumbers, thinly sliced along the length
1/2 Chinese cabbage, thinly sliced
2 green apples, halved, cored and thinly sliced along the length
2-3 green shallots, thinly sliced diagonally
1 small chili, deseeded and thinly sliced
Juice of 1 lime
1 tsp sesame oil
1 tbsp grape seed oil

  1. Score the pork 2cm apart along the length (you can ask the butcher to prepare it this way)
  2. Combine the garlic, sugar, soy sauce, Shaoxing wine and star anise in a dish to fit the pork
  3. Place the pork in the marinade, keeping the skin clean and dry
  4. Cover the dish in plastic wrap and leave in the fridge for 3 hours or overnight
  5. Preheat the oven to 220°C using the Electrolux Steam function
  6. Bring the pork to room temperature. Discard the marinade, pat the pork flesh with a kitchen towel and place on a lined baking tray. Roast the pork for 30 mins
  7. Remove the pork from the oven, sprinkle the pork skin with salt flakes and rub it into the skin
  8. Reduce the oven to 180°C and cook the pork for another 30 mins
  9. Turn the oven grill to high and cook the pork for 20 mins or until the skin crackles and blisters. Let rest for 20 mins

Apple Slaw

  1. Combine all ingredients except the lime and oils; toss together well
  2. Season with ½ tsp sea salt
  3. Combine the lime juice and oils and dress salad in a small bowl and toss together well

To plate

  1. Thinly slice the pork and serve with crackling and slaw