Crispy Pork Belly with Red Cabbage Slaw

Instructions

1. 1

   Preheat your oven to 220°C (428°F).

2. 2

   Score the skin of the pork belly with a sharp knife, being careful not to cut into the meat.

3. 3

   Rub the pork belly with olive oil, salt, black pepper, and paprika, ensuring the seasoning gets into the scored skin.

4. 4

   Place the pork belly on a roasting tray, skin side up, and roast in the preheated oven for 30 minutes.

5. 5

   After 30 minutes, reduce the oven temperature to 160°C (320°F) and continue roasting for another

6. 6

   5 hours.

7. 7

   While the pork is roasting, prepare the red cabbage slaw. Thinly slice the red cabbage and place it in a large bowl.

8. 8

   Add apple cider vinegar, a pinch of salt, and black pepper to the cabbage. Toss well to combine.

9. 9

   Once the pork belly is cooked and the skin is crispy, remove it from the oven and let it rest for 10 minutes before slicing.

10. 10

    Serve the crispy pork belly with the red cabbage slaw on the side.