Roast pork belly with crackling

Name: Roast pork belly with crackling
Cook time: 2 h 30 min
Yield: 6
Cuisine: British
Ingredients: 2kg pork belly, on the bone with skin; 1 tbsp olive oil; 2 tbsp fine sea salt; 2 brown onions, roughly chopped; 3 large carrots, roughly chopped; 1 tbsp thyme leaves, chopped; 6 bay leaves; 4 garlic cloves, unpeeled; 375ml white wine; 375ml sherry vinegar

May 18, 2015

Pork belly with rhubarb chutney.Marcel Aucar

easyTime:2 hours +Serves:6

A Sunday roast that's sure to impress. Served with rhubarb chutney, the fruity tartness of rhubarb is an excellent balance to the richness of the pork belly.

Ingredients

2kg pork belly, on the bone with skin
1 tbsp olive oil
2 tbsp fine sea salt
2 brown onions, roughly chopped
3 large carrots, roughly chopped
1 tbsp thyme leaves, chopped
6 bay leaves
4 garlic cloves, unpeeled
375ml white wine
375ml sherry vinegar

Method

1. Preheat the oven to 220C.
2. Using a Stanley knife, lightly score the skin of the pork belly by making even, shallow cuts in the skin 1cm apart. Rub the olive oil and then the salt into all sides of the pork belly.
3. Place the pork in a 30 x 40cm roasting tin, skin side up. Roast in the oven for 45 minutes, or until crackling starts to form. Reduce the oven to 180C.
4. Remove the pork from the tin and set aside. Add the vegetables, herbs, garlic, wine, sherry vinegar and 375ml of water to the roasting tin and stir to combine.
5. Return the pork to the tin, sitting it on top of the vegetable mixture, skin side up. Cover with foil and cook for two hours until the meat is tender. Increase the heat to 220C, remove the foil from the meat and roast for 15-20 minutes to crisp the crackling. Remove from the oven and set aside until cool enough to handle.
6. Carefully remove the bones and discard. Discard the vegetable base. Cut the pork belly into 2cm-thick slices with a sharp serrated knife and serve slices of pork and crackling on a warmed plate with rhubarb chutney.

TIPS:
- If you have leftover pork, it's great the next day, sliced thinly on a crusty white roll with cucumber pickles.
- Frank Camorra's Rhubarb chutney