The Swan

From our menu: Crispy Pork Belly & Garden Slaw

by The Swan Recipes 5 Jul 18

The blackboard menu at The Swan offers light bites, seasonal salads & pub classics; these lovely breaded pork belly morsels have brought all the flavour of an English summer BBQ to our menu, & the kitchen garden veg in the slaw is a deliciously fresh accompaniment.  Add an aioli dip for the perfect starter, snack or nibble, as lovely with a glass of sparkling wine & Wimbledon, as it is with a pint of lager & the football. 

The recipe is straightforward but does require forethought as the process begins 48 hours ahead, however each stage is simple in preparation & cooking, so well worth planning for.

Serves 6

Ingredients

For the marinade

For the coating

For the slaw

Method

Day 1

To marinade the pork:

  1. Add all marinade ingredients to a shallow bowl & mix thoroughly before rubbing all over the pork belly.
  2. Cover & refrigerate overnight. 

Day 2

To cook the pork:

  1. Preheat your oven to 160°C/325°F/Gas mark 3.
  2. Place your marinated pork belly on parchment in a small baking tray, place a piece of parchment on top of the meat & then seal with foil.
  3. Cook for 3½ hours, basting with the sticky juices every 30 mins.
  4. Remove from oven, allow to cool & leave in the fridge overnight.

For the slaw:

  1. Use a mandolin or sharp knife to finely slice the vegetables.
  2. Sprinkle with sea salt & refrigerate overnight.

Day 3

For the slaw:

  1. Squeeze out some of the moisture from the vegetables & add chopped parsley.
  2. Thoroughly mix the wet ingredients & turn the slaw in the dressing before setting aside.

For the bites:

  1. The pork will feel quite solid, enabling you to cut it into chunks.
  2. Take each piece, dip successively into the bowls of flour, egg & breadcrumbs to coat.
  3. Cook in batches until golden: either by deep frying in rapeseed oil at 180°C/350°F or carefully shallow fry, testing the heat of the oil by dropping in a few breadcrumbs for an immediate sizzle, turning the pork bites for an even colour.
  4. Serve with garden slaw.