Roast Pork Belly Recipe

Serves: 4
Preparation: 60 minutes
Cooking: 2 hours 20 minutes

Roast pork belly

600g pork belly, skin on
1 teaspoon fennel seeds
2 tablespoons salt flakes
1 teaspoon black peppercorns

Apple puree

2 granny smith apples, cored, peeled and chopped
Juice of half a lime
1 teaspoon sugar

Honey cider vinegar glaze

¼ cup honey
½ cup cider vinegar
 

Cider vinaigrette

2 teaspoons Dijon mustard
½ teaspoon sugar
Pinch salt
2 tablespoons water
1 ½ teaspoon cider vinegar
100ml grapeseed oil
Watercress and baby mache, to serve

Method:

Preheat oven to 230°C.  For roast pork belly, trim pork of excess fat and score the skin. In a dry pan roast the fennel seeds, one tablespoon of salt and the peppercorns until fragrant. Cool, and then grind finely in a pestle and mortar. Rub all over the flesh side of the pork, massaging it in well. Sprinkle the skin with about one tablespoon salt and rub in. Refrigerate for at least 30 minutes. Remove from the fridge, wipe of all salt and moisture. Lightly salt. Place the pork on a roasting rack with a tray of water underneath to help keep the pork moist. Roast for 2 hours or until skin is crisp and flesh is tender. Check after 45 minutes to ensure the pork crackling doesn’t burn. If it’s looking a little too brown cover the pork with foil, or reduce oven temperature to 200°C. Rest for 20 minutes and cut into rectangular serving portions.

For apple puree, place apples in a saucepan with lime juice, sugar and 1-2 tablespoons of water. Cover and simmer until tender. Blend in a thermomix or blender until smooth. Check the seasoning.

For the glaze bring both the honey and cider vinegar to a boil over medium heat, simmer until the syrup thickens. For the vinaigrette mix all ingredients and whisk well until emulsified.

To serve, place pork on a serving plate and drizzle with glaze. Add a tablespoon of apple puree next to pork. Add watercress, top with baby mache and lightly dress with vinaigrette.

 

Bon Appétit