Slow roast pork belly

Weber
8 servings Prep: 15 mins, Cooking: 4 hrs 5 mins
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With crushed sweet potatoes and sweetcorn salsa.

By Food24 August 24 2015
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Ingredients (20)

PORK BELLY:
3 kg pork belly — skin on and bone in
sea salt and freshly ground black pepper
1 kg sweet potatoes
CRUSHED SWEET POTATOES:
1 kg sweet potatoes
100 g butter
1 tsp nutmeg — ground
1 tsp cinnamon — ground
1/4 cup brown sugar
sea salt and freshly ground black pepper
ROASTED SWEET CORN AND PEPPER SALSA:
4 sweetcorn
1 red pepper
1/2 onion
1 garlic — cloves
10 g fresh ginger
1 red chilli
2 tomatoes — blanched, peeled, deseeded
20 g fresh coriander — roughly chopped
lemon — juice only
100 ml olive oil — extra virgin
salt and freshly ground black pepper
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Method:

Pork belly
Score the skin of the belly with a sharp knife. Season liberally with salt and pepper. Place it over indirect coals in the Weber and roast for about 3 hours, turning it frequently. The belly is ready when the skin is very crisp and clear juices run from it when a skewer is inserted. The meat should also start coming loose from the bone.

Crushed sweet potatoes
Peel and roughly chop the sweet potatoes. Place them in a roasting tray and add the rest of the ingredients. Cook in a hot oven until caramelised, stirring around every now and then.

Roasted Sweet Corn and Pepper Salsa
Blanche the sweet corn in boiling water and then put it on the grill and blacken it a little. Finely dice the onions, garlic and ginger. Chop the chillies and add it to the onions. Add the lemon juice and allow to macerate for 10 min. Dice the tomatoes and add to the salsa base. Grill, skin and deseed the peppers. Cut the peppers into a large dice and add to the salsa. Shuck the corn and add the kernels.
Add the roughly chopped coriander and olive oil and season to taste.

Recipe reprinted with permission of Weber.

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