Crispy pork belly with blueberries

Preheat the oven to 200ºC.

Rub the pork belly with olive oil and generously season it with salt and black pepper. Carefully score the skin of the belly with a sharp knife. 

Place your belly on an oven safe grill tray, to render the fat for the potatoes. Take the heat down to 160ºC and slow roast for about 3 hours, checking every now and then.

When the meat is tender, raise the oven temperature to 200ºC again to crisp up the skin of the pork until crackling and bubbly. Remove from oven and set aside.

Preserve
 
In the meantime, add the blueberries, sugar, and water and lemon juice to a small saucepan and bring to a boil. 

Simmer for about 10 – 15 minutes, until the fresh blueberries burst and caramelise.

Potatoes

Boil the potatoes until soft.

Remove from water and transfer them to the baking tray filled with the rendered fat from the pork, gently push down with a masher until broken, season and roast until crispy and colored. 

Sprinkle with grated Parmesan.

Serve the crispy pork belly ribs with generous helpings of compote and potatoes. 

Recipe reprinted with permission of Anina’sRecipes. To see more recipes, click here.