Kasi Coals Pork Belly & Slaw with miso sauce

Pork Belly

1.5kg WOODY’S pork belly 

2 onions roughly cut  

1 full garlic sliced in half 

3 bay leaves  

2 star anise 

3 oranges (squeeze juice first and put all in pan) 

3 cups of chicken stock 

Score skin side with sharp knife and season good with salt and pepper put inside Ketla to render and crisp the fat.

In a big pan add the remaining ingredients.

Once pork has colour place skin side up in the pan and put in Ketla uncovered and close lit and let cook for about an hour and 30 min until skin gets crispy and pork is cooked through.

Remove cooked belly and slice and serve.


Half a white cabbage (thinly sliced) 

Half red cabbage (thinly sliced) 

Hand full of mung bean sprouts  

1 red onion slices 

Toasted hand full on cashew nuts  

Picked mint about hand full 

Teaspoon of sesame seeds 

Teaspoon of sesame oil  

Juice of 2 lemons 

Salt and pepper to taste 

Mix all together and serve chilled

Miso Apple Cider Sauce

2 bottles of strong bow apple cider in a pan reduce 2 thirds  

Half a chopped onion  

3 garlic gloves chopped 


100g bacon chopped  

Bay leaves

Saute all till bacon has released flavour add the strongbow reduction and half a cup of cream and let simmer strain and serve