Crispy Skin Pork Belly

Crispy Skin Pork Belly

Method

Preheat oven to 180C. Salt pork skin, place skin side down onto baking paper and place into a roasting tray. Weigh the pork down by placing another tray on top of pork and fill the tray with water. Cook in oven for 2.5 hours.

For the Braised Cabbage and Speck Salad
Slice cabbage and shallots. Dice garlic and speck. Heat oil in frying pan, add speck and cook until golden and all fat is rendered. Add shallots and garlic. Once the shallots and garlic is sauteed, add cabbage and cook until soft.

For the Apple Puree
Peel, core and dice apples. Place apples, sugar and water in a saucepan and cook on medium heat, stirring regularly to make sure it does not stick together. Once apples are soft, blitz with a stick blender and season with salt.
Cut pork belly into rectangular shape. Heat a non-stick pan and add vegetable oil and salt. Place pork skin side down, put in oven for 5 minutes until warmed through and skin is crisp.

To Serve
Use rectangle mould to shape cabbage salad onto the plate. Place pork on top of the salad. Using a piping bag, pipe apple puree onto plate.

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