We have taken the guesswork out of this most delicious of cuts by doing all the time-consuming, tedious stuff at our end and leaving you with a quick, foolproof, fierce roast. First, we give Bangalow pork bellies a dry rub with fennel, pepper and salt, then slowly cook them in a steam oven for three hours until tender and rendered, before pressing them overnight. The result is a beautifully neat rectangle that just needs to be dried, the skin rubbed with salt, then whacked in a 220C oven for half an hour till it is delectably crackled and golden, while you gently heat the apple sauce (Granny Smiths cooked down to a puree and spiked with a little orange zest and juice). Rest for ten minutes before carving into thick slices and serving to your guests who should by now, be weak-kneed and gibbering with anticipation Each piece weighs about 1.2 kg before cooking and should serve 4-6, depending on appetite and accompaniments.
Pork belly, fennel seeds, black pepper, salt, apples, orange, caster sugar.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
This would go well with mashed or roast potatoes, a dark leafy green vegetable like cavolo nero or kale, steamed then sauteed with garlic and olive oil, and mashed or roast pumpkin.