Dry the the pork belly as much as possible and with a sharp knife, score the pork belly skin. Salt the skin making sure to get the salt into the ridges.
Using the aluminium foil, create a “boat” for the pork belly so that the sides won't burn. Then on large baking tray, place pork belly, dressed potatoes (salt, pepper and olive oil) and the apples and start roasting at 170 degc for about 30 minutes.
Make the slaw by placing your shredded cabbage and tbsp of vinegar to let it cure for about 15 minutes then drain. Combine with carrot and red onion.
Complete the slaw dressing by whisking together the vinaigrette ingredients. Dress only when ready to serve.
After about 30 minutes, remove the apples, toss the potaotes and increase the oven to maximum griller mode. Remove potatoes become gold and crunchy. Continue with griller until the pork skin pops and blisters to finish. Remove and let rest.
In a sauce pan, add sugar and vinegar, heat and stir until sugar dissolves, then add roasted apples and mash until desired consistency. Finish with a little salt and squeeze of lemon.
Serve on a tray for roasted pork belly, apple sauce, roasted potatoes & slaw.
notes for trish:
Can we buy a box cutter for this?
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
