Dynamite Shortiez Pork Belly & Spicy Fennel Slaw

Pork Belly

1.5kg WOODY’S Belly pork (no rind),  

Chinese five spice  

Salt and pepper 

Olive Oil

Preheat Ketla 

Score the pork belly skin to cook evenly 

Rub the belly with Chinese Five Spice, olive oil and salt 

Sear at 200C for the first 10 minutes then lower the heat to 150C for 30mins 

Close the Ketla lid for an even cook 

When almost done, finish off with fat side down 

Add more salt if its not crispy enough

Fennel Slaw

1 Fennel bulb 

4 Carrots, julienne 

Handful Cashew nuts, crushed 

2 Tbsp Sesame seeds 

2 Garlic Cloves 

1 Medium chilli 

1 Tbsp Brown sugar 

1 Lemon, juiced 

3 tsp Soy sauce 

1 tsp Fish sauce  

2 Tbsp Sesame seed oil 

2 Radishes, thinly sliced 

¼ Cucumber, deseeded and sliced 

Lightly toast the cashews and sesame seeds, set aside 

Pound garlic, chilli, salt, pepper and brown sugar together 

Add lemon juice, soy sauce, fish sauce and sesame oil.  

Julienne chop carrots and fennel 

Pour the dressing over the carrots and fennel and allow to pickle for 10-15minutes 

Add in cucumber and radishes 

Top with toasted seeds and nuts. 

Broccoli & Mushroom Coconut Rice

½  cup rice 

Coconut milk 

Broccoli Tender stems  

Handful Mushrooms, chopped  

2 Tbsp Canola oil  

2 tsp soy sauce 

1 tsp fish sauce

Cook the rice as directed, using half required water and coconut milk 

Set aside to cool 

Stir fry broccoli and mushrooms in canola oil 

Add soy sauce and fish sauce  

Add rice to Pan and stir fry briefly to mix through