Crispy Pork Belly with Citrus Sauce and Rocket and Fennel Salad
Serves 4
Pork Belly
Ingredients:
- 1kg Pork Belly (ideally left overnight uncovered in fridge to dry out skin)
- 1 green apple sliced
- 1 brown onion sliced
- Olive oil
- Salt
Method:
Preheat oven to 220C.
Line a baking tray with foil and place onion and apple slices over the foil.
Wipe the pork skin with paper towel to soak up any extra moisture from the skin, and score in 1cm intervals in a crisscross pattern, be careful not to go too deep and cut the meat.
Rub the skin with olive oil and sprinkle generously with salt.
Place the pork belly on top of the apple and onion slices and wrap the foil around the sides of the pork but leave the skin exposed.
Place in the oven for 30 mins at 220C then turn down to 160 for 2.5 hours.
Turn oven back up to 220C for 20 mins crisp up the crackling.
Remove the pork from oven and let rest for 20 mins before slicing.
Citrus Sauce
Ingredients:
- 100g Brown sugar
- 125ml red wine vinegar
- 1 Star anise
- ½ Cinnamon stick
- 125ml Orange juice
- 1 Tbsp lime juice
- 2 slices orange peel
- 250 ml chicken stock
Method:
In a saucepan bring brown sugar, red wine vinegar, star anise and cinnamon to the boil for approx. 5 minutes until mixture thickens.
Add orange juice, lime juice, orange peel and chicken stock and reduce for 5 mins approx. or until reduced by half with a thick syrupy consistency.
Rocket & Fennekl Salad
Ingredients:
- 200g Rocket
- 1 Bulb fennel, finely sliced
- 1 Spanish onion, finely sliced
- 1 cup mint leaves
- Pickled beetroot (see below)
- Salt and Pepper
Pickeld Beetroot
Ingredients:
- A Bunch baby red beetroot sliced in thin rounds
- 125ml white wine vinegar
- 90g castor sugar
- 1 tbsp salt
Method:
Bring the vinegar, sugar and salt to the boil and pour over beetroot.
Let sit for 20 – 30 mins, stirring once or twice.
Salad Dressing
Ingredients:
- 100ml Rice bran oil
- 60ml Verjuice
- 1 Tbsp lemon juice
- 1 Tbsp honey
- 1 tsp Dijon mustard
Pinch salt
Method:
Place all ingredients into a bowl and whisk to temporarily emulsify.
Toss through salad and serve.
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