HOW TO PREPARE CRISPY PORK BELLY WITH APPLES & PEARS!
EU HORMONE FREE PORK BELLY RIND-ON ROASTS (2KG) | BUY BULK 5% OFF
Preparation Time: 30 mins / Cook Time: 120 mins / Serving: 4
1 x EU HORMONE FREE PORK BELLY RIND-ON ROASTS (2KG) | BUY BULK 5% OFF
½ tsp each coriander and fennel seeds, crushed
2 Granny Smith apples, halved lengthways
2 firm pears, halved lengthways
4 Asian (red) eschalots, peeled, halved lengthways
1 tbs sunflower oil
1¼ cups (310ml) chicken stock
Micro coriander to serve
CORIANDER AND FENNEL MARINADE
1 tbs each coriander and fennel seeds
2 garlic cloves, chopped
1 tbs sunflower oil
1. Using a sharp knife, score the pork belly skin at 1cm intervals without cutting into the meat. Fill the base of a frying pan with 1cm water & place over high heat. 2.Bring to the boil & dip pork skin-side down into the water for a few seconds to open incisions. Pat dry with paper towel.
3. For the coriander & fennel marinade, heat a frypan over high heat & toast seeds for 1-2 minutes until fragrant. Using a mortar & pestle, grind seeds, garlic & oil to a coarse paste. Rub into pork flesh, then place pork skin-side up on a baking tray. Chill, uncovered, overnight.
4.Remove pork from fridge to come to room temperature. Preheat oven to 220°C & grease a large roasting pan. Place pork skin-side up in pan. Combine coriander & fennel seeds & 2 tsp salt flakes in a bowl, then rub into pork skin.
5.Place apple, pear, eschalot & oil in a bowl & toss to combine. Arrange around pork & roast for 40 minutes or until skin starts to bubble & crisp.
6. Remove pork from oven & transfer cooked fruit mixture to a bowl. Set aside. 7.Reduce oven to 160°C, add stock & roast pork for another 45 minutes or until meat is cooked through & crackling is crisp & golden. Return fruit mixture to pan for the final 5 minutes of cooking time to heat through. Rest the pork, loosely covered with foil, for 15 minutes.
8. Slice pork & place on a platter with fruit mixture. Drizzle with cooking juices & scatter with micro coriander to serve.