Base
Shredded Cabbage

Dressing
6 tbsp vegetable oil
1 tsp soy sauce
1 tsp fish sauce
1 clove garlic, pasted
lemongrass, minced (optional)

Toppings
BC Greenhouse cucumber, julienned
BC Greenhouse tomatoes, slivered
BC Greenhouse sweet peppers, julienned
slices of fresh apple, julienned
white onion and shallots, slivered

Instructions
Shred the cabbage with a knife or mandolin until fine. Mix in toppings and toss with dressing. Rub pork belly in salt/pepper and a light touch of olive oil.
Place pork belly in tinfoil until mostly covered, but open on top for steam.
Cook at 275 for 2hrs, then 450 for 20 minutes to crackle skin.
Let cool and shred/slice.
Finally, top with fresh veggies with the sliced pork belly.

Recipe by Alison Kent – the Home Kitchen

Photo by Christine McAvoy