Wood-Fired Sticky Pork Belly Bites with Apple Slaw

Ingredients

1kg pork belly slices (or a single piece), skin off if possible
1 tbsp neutral oil (rapeseed/sunflower)
1 1/2 tsp salt
1/2 tsp black pepper
3 tbsp honey
3 tbsp soy sauce
2 tbsp cider vinegar (or rice vinegar)
2 tbsp ketchup
2 cloves garlic, finely chopped or crushed
1 tsp grated fresh ginger
1 tsp smoked paprika (optional)
1 tsp chilli flakes (optional)
2 crisp apples (about 300g), julienned or thinly sliced
1/2 small white cabbage (about 300400g), finely shredded
1 small carrot, grated
2 tbsp mayonnaise
1 tbsp wholegrain mustard
1 tbsp lemon juice
Salt and pepper, to taste

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 815 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.