- 500g Piece Pork Belly
- 1 Red Onion
- 1 Red Chill
- 10g Dried Chilli Flakes
- 1 Raw Carrot
- 4 Spring Onions
- Half Head of Chinese Cabbage
- 20ml Chilli Sauce
- 15ml White Wine Vinegar
- Mixed Leaves
- 2 Flat bread
Hampshire Bred Crispy Pork Belly with Spiced Slaw.
Ingredients
Method
Serves 2
- Steam the Pork at 100oc in a Convotherm oven, for 10mins.
- Remove the pork and score the skin as many times as you can, in a neat pattern.
- Lightly season the pork and return to the Convotherm oven on Dry Heat at 80oc and set the Core Temp probe at 75oc and the fan Speed on low.
This should take 3 to 4 hours.
- For the slaw, shred all of the vegetables before mixing together with the remaining ingredients.
- Once the Pork is cooked, season and raise the Temperature of the Convotherm oven to 220oc on Dry Heat and select Level 5 on Crisp and Tasty. Cook this for 10mins to allow the crackling to form.
- Plate up the Slaw and carve the pork into two portions, add leaves and some Flat Bread.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
