More than 1 hour (+ overnight curing)
Serves 4-6
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Ingredients:
Pork belly:
- 1kg boneless pork belly
- Coarse salt, for curing
- ¼ cup (60ml) miso paste
- ¼ cup (60ml) mirin or rice wine vinegar
- 5cm knob fresh ginger, peeled and grated
- 2 cloves garlic, minced
- 2-3 Tbsp (30-45ml) hoisin sauce
Purée:
- 1 onion, chopped
- 2 cloves garlic, minced
- ¼ cup (60ml) butter
- 2 Tbsp (30ml) honey
- 3 apples, peeled and cubed
- 3 pears, peeled and cubed
- 1 Tbsp (15ml) Korean chilli flakes or gochujang paste
- Salt and milled pepper
Potatoes:
- 4-5 medium potatoes, very thinly sliced
- Salt and milled pepper
- ½ -1 cup (125-250ml) grated parmesan
- 2 cloves garlic, minced
- 1 cup (250ml) cream
- ¼ cup (60ml) butter, melted
For serving:
- 1 packet (200g) PnP tasty stem broccoli, blanched or grilled
- 1 packet (200g) sugar snap peas, blanched or grilled
- Sliced radish and micro herbs
Method
- Score pork belly fat with a sharp knife, taking care not to cut into the meat.
- Rub pork generously with salt and leave overnight to cure in the fridge (uncovered).
- Brush off salt and pat pork dry.
- Combine remaining pork belly ingredients and rub into pork.
- Marinate for 1-2 hours in fridge, bringing to room temperature 30 minutes before roasting.
- Roast pork belly at 160°C for 35-45 minutes until meat is tender and skin crispy.
- Sauté onion and garlic in butter for 5 minutes.
- Add remaining purée ingredients and cook for 12-15 minutes until caramelised.
- Cool completely, then blitz in a food processor and season.
- Remove and set aside. Increase oven heat to 180°C.
- Tightly pack a single layer of potato slices in a 20x12cm loaf tin lined with baking paper.
- Season and sprinkle with a little parmesan.
- Repeat potato and cheese layering.
- Combine remaining potato ingredients and pour over potatoes.
- Weigh potatoes down with another loaf tin filled with rice or beans.
- Bake for 35-40 minutes.
- Remove the weight, top with more cheese and bake until crisp and golden.
- Cool completely before removing from tin and cutting into squares (reheat just before serving).
- Serve a portion of pork belly with potatoes, purée, greens and garnishes. To plate it like a pro, see step-by-step above.
GOOD IDEA:
Serve with burnt butter – not only does it smell good, but it also elevates each element on the plate with its nutty flavour. Melt ½ cup (125g) butter cubes on medium heat, swirling the pan or stirring, for 5-8 minutes (it will foam and sizzle at first, then turn golden-brown).
Serve immediately.