Birdseye chiles are among the hottest peppers and also quite pungent. Their flavor is tempered in our chile powder blend with white peppercorns and chile de arbol. This recipe uses the chile powder in two places providing contrast of sweet, sour and spicy with the fatty pork.

Prep time: 20 min

Cook time: 180 min

Total time: 200 min

Pork Belly with Apple Slaw and Burnt Chile Sugar
Copyright Recipe © 2014 Woodland Foods


Serves 8

  • 2 Pounds Pork Belly

  • 1 Cup Chicken Broth

  • 4 Tablespoons Rice Wine Vinegar, divided

  • 1 Lemongrass Stalk, chopped

  • 1 1" Piece Of Ginger, crushed

  • 4 Cloves Of Garlic, crushed

  • 4 Peppercorns

  • 1 Clove

  • 1 Bay Leaf

  • 1 Tablespoon Honey

  • 1/4 Small Red Cabbage, sliced thin

  • 1 Large Green Apple, cut into batons

  • 1/2 Fluid Ounce Sliced, Blanched Snow Peas

  • 2 Green Onions , sliced thin

  • 1/2 Cup Sugar, divided

  • 2 Tablespoons Mayonnaisse

  • 1 Teaspoon Bird's Eye Chile Powder Blend, divided

  • 1 Bunch Of Cilantro

  • Salt And Fresh Ground Black Pepper


  1. Place the pork belly in a shallow braising dish or oven safe saucepan. To the pan add the chicken broth, 3 tablespoons of vinegar, lemongrass, ginger, garlic, peppercorns, clove and bay leaf. Cover this tightly with aluminum foil and place into a preheated oven at 325° F. Bake this 90 minutes to 2 1/2 hours depending on the thickness of the pork. Or until the belly is easily pierced with a knife and then remove it to a cutting board to rest.

  2. Strain the liquid into a small sauce pot and bring to a boil then simmer until the liquid reduces by 75%.

  3. In a medium bowl whisk together the remaining vinegar, 1/4 cup of sugar, the mayonnaise and 1/2 teaspoon of birdseye chile powder blend. To this dressing toss the apple, cabbage, snow peas and green onions. Season lightly with salt and pepper and set this aside.

  4. When the braising liquid has reduced remove it from the heat and whisk in honey, season with salt and black ground pepper.

  5. Set a broiler to high. Thoroughly mix the remaining sugar with the remaining chile powder. Place the pork on a pan lined with aluminum foil and place the fatty side of the pork down. Sprinkle the top side with sugar and place under the broiler about 6”. When the sugar caramelizes turn the pork over and repeat on the fatty side.

  6. Cut the belly into 4 pieces and serve with a little sauce and some slaw. Garnish with fresh cilantro.