MUS­TARD and MAPLE CRISPY PORK BELLY

donna hay - - STAFF SHORTCUTS -

2 ta­ble­spoons sea salt flakes 1 x 1.5kg piece bone­less pork belly, skin scored

at 1cm in­ter­vals 1 ta­ble­spoon veg­etable oil ¼ cup (70g) whole­grain mus­tard ¼ cup (60ml) maple syrup ¾ cup (180ml) wa­ter mashed potato and snow­pea (mange tout) ten­drils, to serve cracked black pep­per Pre­heat oven to 180°C (350°F). Rub the salt into the pork skin, fol­lowed by the oil. Place the pork, skin-side down, in a deep-sided oven dish and cook for 1 hour. In­crease the tem­per­a­ture to 200°C (400°F). Care­fully re­move the pork and wipe the dish clean with pa­per towel. Re­turn the pork to the dish, skin-side up, and cook for 30 min­utes. Place the mus­tard, maple syrup and wa­ter in a medium bowl and mix to com­bine. Pour into the base of the dish and cook for a fur­ther 30 min­utes or un­til the skin is golden and crisp.

Serve the pork with mashed potato, mus­tard sauce, snow­pea ten­drils and cracked black pep­per.

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