Recipe: Slow Roasted Pork Belly
Slow Roasted Pork Belly with Sweet Potato Puree, Braised Leeks & Rosella Chutney
• 750g m pork belly, skin on
• 1 clove garlic
• 2 bay leaves
• 1 sprig rosemary
• 250gm sweet potato, peeled and diced
• 50gm butter
• 2 leeks, cut into 2.5cm rounds
• ½ cup chicken stock
• 20gm butter
• 250gm rosellas, flesh removed from the pods and pods reserved
• 100gm castor sugar
• 30ml red wine vinegar
• 1 tps salt
Season the pork all over with salt and pepper and place
skin side up in a baking tray with the garlic, bay leaves and rosemary. Cover tightly and roast for approximately 4 hours at 120°C. Refrigerate the pork belly until completely cold and cut into four portions.
Place the leeks, butter and stock into a baking dish and season with salt and pepper. Cover and bake at 180°C for 30 minutes or until soft but still holding their shape.
Cover the sweet potato with cold water in a small saucepan and boil until soft. Blend to a fine puree in a food processor with the butter and season with salt and pepper.
Place the pods of the rosellas into a small saucepan and cover with water. Simmer for half an hour, and strain remaining liquid into the flesh of the rosellas in another saucepan. Add the sugar, vinegar and salt and simmer on a low heat until the fruit is soft and the syrup has reduced and thickened.
Fry the pieces of pork belly skin side down in a hot, heavy based pan until the skin gets crisp. Arrange on four plates with the sweet potato puree, leeks and chutney.