Crispy pork belly with beetroot relish and young vegetables



Ingredients 19
Servings 4
Time 4 hours

Ingredients

  • CRISPY PORK BELLY:
  • 1
    kg
    free-range pork belly, fatty side scored
  • 1/2
    cup
    Maldon salt
  • 1
    tsp
    Chinese 5 spice
  • BEETROOT RELISH:
  • 500
    ml
    white wine vinegar
  • 750
    g
    sugar
  • Enough beets to make 6 cups grated or finely cubed beet
  • 2
    onions or shallots
  • 45
    g
    corn flour (dissolved in a dash of cold water)
  • 15
    g
    curry powder
  • 5
    g
    salt
  • 2
    aniseed pods
  • 1/2
    tsp
    ginger powder
  • YOUNG VEGETABLES:
  • Baby carrots (different colours), turnips & beetroots
  • chunk of butter
  • freshly squeezed orange juice
  • dollop of honey
 

Method

2 hours
 

CRISPY PORK BELLY:

1. Rub (“massage”) 5 spice into the belly and let it “marry” for 4 hours.
2. Transfer belly to vacuum-sealed bag and cook in slow cooker on low setting for 8 hours.
3. Transfer belly to baking tray, pat dry with paper towel, cool to room temperature and rub salt into the scored fatty side.
4. Bake in preheated oven at 230 C until skin is crisp. Remove from oven. Rest the pork for 10 minutes.

BEETROOT RELISH:

1. Grill beets until they are tender.
2. Mix vinegar and sugar on low heat until all the sugar has dissolved (make sure not to cook).
3. Slice onion finely and add to vinegar and sugar mixture. Cook for 10 minutes.
4. Add curry, salt, aniseed and ginger powder and cook for another 5 minutes.
5. Add beet and enough cornflour to thicken the mixture.
6. Transfer to sterilized glass jars.

YOUNG VEGETABLES:

1. Parboil vegetables, making sure they are not done.
2. Melt butter, honey & orange juice in saucepan.
3. Add vegetables and cook until al dente.

 

Read more on: beetroot  |  vegetables  |  pork  |  slow cook
 

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