Wood-Fired Sticky Pork Belly Bites with Apple Slaw

Method

Build a steady fire: Heat your wood-fired oven until its fully up to temperature, then push the fire/embers to one side so you have a clear roasting area.

Prep the pork: Pat the pork belly dry. Season with salt and pepper and rub with a little oil.

Start roasting: Put the pork on a roasting tray or cast-iron pan. Roast in the oven where its hot but not directly in the flames. Turn/rotate the tray occasionally for even cooking.

Make the glaze: In a small pan (or heatproof dish), combine honey, soy sauce, vinegar, ketchup, garlic, ginger and any optional spices. Warm and stir until smooth.

Glaze and finish: When the pork is tender and starting to brown, cut into bite-sized chunks (if using a single piece) and toss/brush generously with glaze. Return to the oven for 15 minutes, turning once or twice, until sticky and caramelised.

Make the slaw: Mix mayo, mustard and lemon juice. Toss through cabbage, apple and carrot. Season to taste.

Serve: Pile sticky pork belly bites onto a platter and serve with the apple slaw on the side.

Stone bake oven tips

• Sticky glazes can catch quickly; keep the tray away from direct flame and rotate often.
• If the glaze is browning too fast, move the tray further from the fire and give it a little more time.
• Pork belly thickness varies a lot; youre aiming for tender first, then sticky at the end.

Optional variations

• Add 1 tbsp bourbon to the glaze for a deeper flavour.
• Swap apple slaw for a quick pickled red onion
• Finish with toasted sesame seeds and sliced spring onion for a takeaway-style look.