This Pork Belly with Chargrilled Peach Salsa is well worth the effort.
INGREDIENTS
1.2kg boneless pork belly, skin scored
1/2 tsp each ground white pepper, ground nutmeg and ground cloves
2 tsp extra virgin olive oil
2 onions, thinly sliced
4 garlic cloves (unpeeled)
2 bay leaves
2 cups (500ml) chicken stock
Micro parsley, to serve
Peach Salsa
3 ripe peaches, halved, stones removed
1 tbs olive oil
1 tomato, cut into 2cm pieces
1 long red chilli, finely chopped
1/2 bunch chives, finely chopped
2 tsp balsamic vinegar
METHOD
1. Remove pork from fridge at least 1 hour before cooking and bring to room temperature. Preheat oven to 240°C.
2. Toast the spices in a small dry frypan over medium heat for 1-2 minutes until fragrant. Pat pork skin with paper towel until very dry. Drizzle the oil over the skin and season with 2 tsp salt. Turn the pork, skin-side down, and rub the spice mixture into the flesh (avoid the skin).
3. Place onion and garlic in the centre of a large roasting pan and place pork, skin-side up, on top, ensuring onion mixture is tucked under pork. Roast for 20-30 minutes until skin is golden, blistered and crisp. Remove pan from oven and reduce oven to 165°C. Add bay leaves and stock, ensuring liquid does not touch skin, then roast for a further 1 hour 45 minutes or until meat is tender. Remove the pork from the pan and transfer to a chopping board, then rest, loosely covered with foil, for 30 minutes. Set pan with juices aside.
4. Meanwhile, for the salsa, preheat a chargrill pan or barbecue to high. Brush peaches with oil, then grill, cut-side down, for 1-2 minutes until charred. Remove from heat and roughly chop. Place in a bowl with remaining ingredients, then season and toss to combine.
5. Skim fat from the reserved pan juices. Squeeze garlic from skins and mash with a fork. Add garlic, onion and 1/3 cup (80ml) pan juices to salsa and toss to combine.
6. Carve pork and serve with peach salsa, remaining pan juices and micro parsley.
Prepping the Salsa
Ready to go
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