1.5kg pork belly

2 tablespoons of salt

Lime wedges to serve


300ml of fish sauce
300ml of rice wine vinegar
100g of palm sugar
3 birds eye chillis, deseeded and fnely sliced
6 cloves of garlic, minced
100ml of lime juice


3 green mangos peeled, and cut into thin strips
2 carrots, cut into batons
2 Lebanese cucumbers, cut into batons
1 small daikon, cut into batons
250g bean shoots
¼ wombok (chinese cabbage), finely sliced
2 sticks lemongrass, sliced as fnely as possible
1 bunch Thai basil, torn
1 bunch mint, torn
2 shallots, peeled and finely sliced

  1. Preheat the oven to 200°C on the Quarter Steam + Heat function.
  2. Score the skin of the pork belly and season with salt.
  3. Place on an oven tray and cook for 1 hour.
  4. Meanwhile, make the dressing for the slaw by bringing the fish sauce, rice wine vinegar and palm sugar to a simmer on a cooktop then set aside to cool.
  5. When cool, add the chilli, garlic and lime juice and mix thoroughly.
  6. Add the dressing to the mango, carrot, cucumber and daikon and let stand for 5 minutes before mixing in the rest of the slaw ingredients.
  7. Carve the pork and serve with the coleslaw and fresh lime wedges.