Homes+ (Australia) - - EASY FOOD -

1.2kgsea salt free-range pork belly ex­tra vir­gin olive oil 2 fen­nel bulbs, roughly chopped 5 thyme sprigs

2 gar­lic heads, skin on, halved 6 star anise 2 tbsp fen­nel seeds 1 tbsp pa­prika 300ml chardon­nay 500ml chicken stock 1 tbsp Di­jon or wholegrain mus­tard 1 tbsp horse­rad­ish cream

ONE Pre­heat oven to 180°C/160°C fan.

TWO Make in­ci­sions in pork belly skin, not too deep, in a criss­cross pat­tern to form di­a­mond shapes. Sea­son gen­er­ously with salt. Us­ing hands, rub salt deeply into skin, en­sur­ing it gets be­tween in­ci­sions. This also helps bring meat to room tem­per­a­ture.

THREE Heat a lit­tle oil in a large, heavy based roast­ing pan on medium heat. Sauté fen­nel, thyme, gar­lic, star anise and half of fen­nel seeds for 3 mins or un­til fra­grant.

FOUR Make room in pan for pork. Place pork in pan, skin side down. Use hands to press down and cook for 5–7 mins or un­til golden brown. It is im­por­tant skin is golden, to en­sure crispy crack­ling.

FIVE Turn pork skin side up. Rub in re­main­ing fen­nel seeds and pa­prika. Add chardon­nay to tray, to deglaze. Cook for 2–3 mins, to burn away al­co­hol. Bring to boil. Add enough stock to reach just be­low level of skin, and re­turn to boil. Care­fully trans­fer tray to oven, en­sur­ing liq­uid is still bub­bling. Braise-roast for 2½–3 hrs.

SIX Trans­fer pork to a plat­ter to rest (don’t cover with foil).

SEVEN Strain liq­uid from roast­ing pan into a clean saucepan on low heat. Add mus­tard and horse­rad­ish cream. Stir to com­bine. EIGHT Carve pork and serve with your choice of sides.

No splash­ing Don’t let the brais­ing liq­uid touch the pork belly crack­ling.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.