Slow-roasted Pork belly with Fennel, Red Onion and Apple Salad
This slow-roast pork is a belly filler!
- Makes : 4-6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 2:30 hours
1.5 kg pork belly
coarse sea salt and black pepper
3 sprigs fresh thyme, chopped
4 leeks, halved lengthways
2 bulbs garlic, halved
1 red onion, thinly sliced and soaked in ¼ C (60 ml) white wine vinegar and 2 Tbsp (30 ml) brown sugar for 1 hour
3 baby fennel bulbs, thinly sliced
1 baby cabbage, thinly sliced
2 green apples, peeled, cored and thinly sliced
juice and zest of 1 orange
juice of 1 lemon
2 tsp (10 ml) wholegrain mustard
2 Tbsp (30 ml) Dijon mustard
1 Tbsp (15 ml) honey
2 Tbsp (30 ml) canola oil
Preheat the oven to 230 ˚C.
Make sure that the belly is dry. Using a sharp knife, score strips or diamond shapes in the skin, 1–2 cm apart. Rub the salt, pepper and thyme into the slits. Place onto a roasting rack and roast for 30 minutes to crisp the skin. Reduce the heat to 160 ˚C and roast for a further 60 minutes. Remove from the oven and place the leeks and garlic under the pork. Pop back into the oven and roast for a further 60 minutes, or longer, until the meat pulls apart easily. Remove from the oven, cover with foil and allow the pork to rest for 15 minutes. Gently toss all the salad ingredients and whisk the dressing ingredients until well combined. Keep to one side until ready to serve. When you are just about ready to serve, toss the salad with some of the dressing, reserving the rest to serve as a side with the pork. Pull the crackling off the tender meat. Turn the crackling so that the inside part faces up and cut into desired slices or pieces. Slice the belly meat. Serve the sliced belly meat and crackling with the salad and reserved dressing. Tip To make your meal go further, blend the soft leeks and garlic cloves until smooth and fold into mashed potatoes.