There’s no getting away from the fact that pork belly is delicious but also very rich. Offset that by accompanying it with the sweet/tart flavours of the apple salsa verde.
Serves: 6
INGREDIENTS
1½-2 kilogram piece boneless pork belly, skin on
olive oil
sea salt and freshly ground pepper
1 large onion, sliced
2 carrots, sliced
METHOD
Preheat the oven to its highest temperature.
Score the skin at 1 cm intervals using a very sharp knife.
Place the onion and carrot in a single layer in a shallow roasting dish. Season the flesh of the pork and place skin side up over the vegetables. Rub the skin with a little olive oil and sprinkle generously with sea salt. Pour in enough water to just cover the vegetables. Don’t pour the water over the pork. Roast for 30 minutes.
Reduce the oven to 150˚C.
Roast the pork for another 1 hour, adding more water to the base of the dish if it starts to dry out. The pork should be really tender and a thin skewer inserted between the crackling should easily slip through.
If the crackling has not crisped enough, turn the oven to grill and cook for a few minutes but watch carefully as it can burn quickly.
To serve: Carve the meat between the crackling and serve with the Apple and Tarragon Salsa Verde.
Menu: Serve with Gnocchi Alla Romana, Fennel, Radicchio and Apple Salad with Red Wine Dressing and finish with Espresso Flans.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.