Crisp Pork Belly with Creamy Coleslaw on a Parmesan Chaffle

This isn’t so much a recipe, as it is a combination of three (four, if you count making of the mayo that goes into the slaw) other recipes. It’s not lo-cal, but who is counting, right. It is, heaven on a plate! The only gripe I have with this dish is the word “chaffle”, it’s dumb, but many word mashups like that. I get it though, cheese+waffle= chaffle. Anyway, I dislike when food bloggers go on-and-on-and-on, so here it is:

This recipe is all about pre-prep. The first step, of course, is roasting the star of the show, the pork belly. We L-O-V-E pork belly, so I purchase a ten to twelve pound slab at Costco, roast it, cut it into roughly 1 1/2″ x 3″ serving size pieces and freeze it.

Making the creamy slaw a day ahead not only shortens the dinner-time workload, but it also allows the slaw to marinate. The chaffles can also be made in advance, so all that’s left is to crisp the pork belly. It is important to “crisp up” the pork belly before assembling the sandwich, which is basically frying up really thick bacon, but crunchy is not the goal, just golden brown. It’s already cooked, so it only takes about 10-12 minutes on a medium heat, and can be done while making the chaffles. Many people crisp it up in duck fat, but I just utilize it’s own renderings. Remember those serving size pieces, I cut those into three half inch pieces before crisping.

Click on the links below to see the recipes for the individual items.

Ingredients:

• Pork Belly
• Creamy Coleslaw
• Chaffles