“BBQ” Pork Belly and Apple Cole Slaw

Ingredients

• FOR THE PORK:
• 1 Tablespoon Salt
• 1 whole Lean Pork Belly
• FOR THE BBQ SAUCE:
• 1 cup Mustard
• ½ cups Sugar
• ½ cups Brown Sugar
• ¾ cups White Wine Vinegar
• ¼ cups Water
• 2 Tablespoons Chili Powder
• 1 teaspoon Black Pepper
• 1 teaspoon White Pepper
• ½ teaspoons Onion Powder
• ½ teaspoons Garlic Powder
• 1 Tablespoon Smoked Paprika
• 1 teaspoon Salt
• 1 Tablespoon Soy Sauce
• FOR THE COLE SLAW:
• ½ whole Sweetheart Cabbage (or Any Other You Like)
• 5 whole Scallions
• 1-½ whole Apples, Sharp Variety
• 1 whole Lemon, Juiced
• ½ cups Mayonnaise
• ½ cups Natural Yoghurt
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Preparation Instructions

For the pork:
Preheat the oven as high as possible. Rub the salt onto the crackling. Then, mix all the ingredients for the BBQ sauce in a pan, simmer for 20 minutes. Smother the pork with the sauce, all the way around. Shove it in the oven at a very high temperature for 30 minutes. Turn the oven down to 375ºF and bake the pork for another hour or so (my pork belly was around a pound and took just over 1 1/2 hours to cook).

For the slaw:
Shred the cabbage, finely slice the scallions, grate the cored and peeled apples. Add the lemon juice and mix straight away so the apples don’t get brown. Add all the remaining ingredients and mix well.

Serve the pork with the slaw. I accompany this with a gorgeous, gorgeous cornbread found here in Tasty Kitchen, called Sweet, Moist Cornbread (I only reduced the sugar).