Jalapeno Glazed Pork Belly with Asian Slaw

This jalapeno glazed pork belly is both juicy & crunchy at the same time, perfectly served with a fresh Asian salad and our Spicy Jalapeno Chilli Relish.

Difficulty Hard
Time 3 hours
Serves 2
Diet Gluten Free
  • 1kg of pork belly (skin on)

  • Drizzle of oil

  • Salt and pepper

  • 1 jar of Baxters Spicy Jalapeno Chilli Relish

  • 2 heads pak choi

  • 1 carrot

  • 50g sugar snap peas

  • 100g shredded red cabbage

  • 20g root ginger

  • 1 red chilli

  • Juice of 1 lime

  • 30g coriander

  • 50g peanuts (chopped)

Spicy Jalapeño Chilli Relish
Spicy Jalapeno Chilli Relish
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Place pork belly on a wire rack in a roasting tray and place in the oven at 180°c

Roast for 1 hour. Remove from the oven and brush with the jalapeno relish.

Place back in the oven and bake for a further hour, brushing with the relish at 15 minute intervals to build up the glaze.

Remove pork from the oven when meat is tender and allow to rest.

Shred the carrot, pak choi, cabbage, sugar snaps and ginger.

Place in a large bowl and finish with the coriander, chilli, peanuts and lime juice.

To finish the pork place under a hot grill to crisp up the crackling.

Serve slices of the pork with a good hand full of the slaw and finish with even more jalapeno relish.


Be patient when cooking pork belly to ensure it's succulent.

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