Sweet, Sticky Pork Belly with Fresh Asian-Style Slaw
Golden, crispy pork belly paired with Noosa Black Garlic Honey creates the perfect balance of rich savoury flavour and natural sweetness.
Each bite delivers crunchy pork belly coated in sticky Black Garlic Honey glaze, complemented by a fresh and vibrant Asian-style apple slaw made with Chinese cabbage, crisp apple, sesame and rice vinegar.
The result is a dish that balances crispy, sweet, savoury and tangy flavours — perfect for entertaining, shared platters or indulgent weekend meals.
Recipe Details
Serves: 4
Prep time: 20 minutes (+ overnight brining)
Cook time: 10 minutes
Ingredients
Crispy Pork Belly
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1 kg pork belly
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Noosa Black Garlic Honey, for drizzling
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Sea salt
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Cornflour
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Oil for deep frying
Asian Style Apple Slaw
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1 cup mayonnaise (Kewpie works beautifully)
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2 tbsp Noosa Black Garlic Honey
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1 tbsp toasted sesame oil
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1 tbsp soy sauce
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1 cup rice vinegar
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1 large carrot, cut into thin matchsticks
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1 head Chinese cabbage, finely shredded
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2 Granny Smith apples, cut into thin matchsticks
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¼ cup black sesame seeds
Method
1. Brine the pork belly
The night before cooking, place the pork belly into a container and cover with a saltwater brine.
Refrigerate overnight to season the meat and improve texture.
2. Prepare the pork belly
Remove the pork belly from the brine, rinse well and pat dry with paper towel.
Cut into bite-sized cubes, ensuring each piece contains both meat and fat.
Season lightly with sea salt and dust with a small amount of cornflour to create a crisp coating.
3. Fry until crispy
Heat oil in a deep fryer or heavy-bottomed pot to 180°C (350°F).
Fry the pork belly cubes in batches for 5–7 minutes, until golden, crisp and bubbling.
Remove with a slotted spoon and drain on paper towel.
4. Add the black garlic honey glaze
While the pork belly is still warm, drizzle generously with Noosa Black Garlic Honey.
The warmth of the pork allows the honey to coat each piece beautifully, creating a sticky, savoury glaze.
Make the Asian Style Apple Slaw
1. Prepare the dressing
In a large bowl, whisk together:
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mayonnaise
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Noosa Black Garlic Honey
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toasted sesame oil
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soy sauce
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rice vinegar
until smooth and well combined.
2. Add the vegetables
Add the carrot matchsticks, shredded Chinese cabbage and apple matchsticks.
Toss until the vegetables are evenly coated in the dressing.
3. Finish the slaw
Sprinkle over the black sesame seeds and toss gently.
Serve
Arrange the crispy Black Garlic Honey pork belly on a platter with the Asian apple slaw on the side.
The contrast between the sticky pork and bright, refreshing slaw creates the perfect balance of flavours and textures.
Serving Suggestions
This dish is perfect for:
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shared platters
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casual entertaining
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Asian-inspired feasts
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gourmet finger food
It pairs beautifully with cold lager, Riesling or sparkling wine.
Why Black Garlic Honey Works So Well
Noosa Black Garlic Honey combines pure Australian honey with slow-aged black garlic, delivering a rich sweetness balanced with deep umami flavour.
It’s ideal for:
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glazing meats and seafood
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marinades and dressings
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roasted vegetables
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cheese boards
Just a drizzle transforms simple ingredients into something truly special.