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There are many cuts of meat that highly benefit from the low and slow treatment and perhaps none more than the ubiquitous pork belly. It’s a fairly rewarding and inexpensive cut for the home cook. The salty, sticky, aromatic slices of tender meat are irresistible sandwiched between pillowy brioche buns and crunchy slaw. Certainly one for a weekend treat for the whole crew.
Heat the oven to 160°c/ fan 140°c. In a jug, mix all the ingredients for the cooking liquid. Put the pork in a roasting tin and pour over the cooking liquid. Cover tightly with foil and slow cook for 2 ½ hours until very tender. Remove from the oven and pour the juices back into a jug. Allow the meat to cool completely (you can leave to cool until the next day if you are making these sliders in advance).
To make the slaw, shred the cabbage and carrot and mix in a bowl. Heat the rice vinegar and caster sugar with 2 tablespoons of water until the sugar is dissolved. Pour this mix over vegetables and set aside to macerate. Once the slaw has macerated, add the sesame oil, sesame seeds and coriander.
Lightly toast the buns and prepare the meat. Remove any excess skin and fat from the pork then slice. Pour or scoop off any fat from the juices restored in the jug and pour into a large frying pan, heat till bubbling then add the slices of pork belly and cook, turning for 5-10 minutes until they are sticky and coloured.
Fill the buns with the sticky pork and top with the slaw and serve with any extra slaw on the side.
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