Crispy pork belly and Vietnamese style slaw | New World

Ingredients

• 1.3kg - 1.5kg pork belly
• 1 Tbsp + 2 Tbsp white vinegar
• 2 tsp table salt
• ¼ green cabbage, finely shredded
• 2 carrots, peeled and shredded
• 2 cups bean sprouts
• 2 spring onion, finely sliced
• ¼ cup fresh coriander, roughly chopped
• ¼ cup fresh mint, roughly chopped
• ⅓ cup fish sauce
• Juice of 2 large limes
• 1 Tbsp caster sugar
• 1 Tbsp sriracha sauce
• 2 Tbsp chopped peanuts, to garnish