Dar­ren Robert­son:

Shares some sen­sa­tional roast op­tions.

Sunday Tasmanian - Tassie Living - - TASSIE LIVING -


Be­gin this recipe 1 day ahead


2kg bone­less pork belly, skin on 1/2 tsp each co­rian­der and fen­nel seeds, crushed 2 Granny Smith ap­ples, halved length­way 2 firm pears, halved length­ways 4 Asian (red) es­chalots (or es­chalots), peeled, halved length­ways 1 tbs sun­flower oil PA cups (310m1) chicken stock Mi­cro co­rian­der to serve (op­tional)

Co­rian­der and fen­nel mari­nade

1 tbs each co­rian­der and fen­nel seeds 2 gar­lic cloves, chopped 1 tbs sun­flower oil

Us­ing a sharp knife, score the pork bel y skin at 1cm in­ter­vals with­out cut­ting into the meat. Fill the base of a fry­pan with 1cm water and place over high heat. Bring to the boil and dip pork skin-side down into the water for a few sec­onds to open in­ci­sions. Pat dry with pa­per towel. For the co­rian­der and fen­nel mari­nade, heat a fry­pan over high heat and toast seeds for 1-2 min­utes un­til fra­grant. Us­ing a mor­tar and pes­tle, grind seeds, gar­lic and oil to a coarse paste. Rub into pork flesh, then place pork skin-side up on a bak­ing tray. Chill, un­cov­ered, overnight. Re­move pork from fridge to come to room tem­per­a­ture. Pre­heat oven to 220°C and grease a large roast­ing pan. Place pork skin-side up in pan. Com­bine co­rian­der and fen­nel seeds and 2 tsp salt flakes in a bowl, then rub into pork skin. Place ap­ple, pear, es­chalot and oil in a bowl and toss to com­bine. Ar­range around pork and roast for 40 min­utes or un­til skin starts to bub­ble and crisp. Re­move pork from oven and trans­fer cooked fruit mix­ture to a bowl. Set aside. Re­duce oven to 160°C, add stock and roast pork for an­other 45 min­utes or un­til meat is cooked through and crack­ling is crisp and golden. Re­turn fruit mix­ture to pan for the fi­nal 5 min­utes of cook­ing time to heat through. Rest the pork, loosely cov­ered with foil, for 15 min­utes. Slice pork and place on a plat­ter with fruit mix­ture. Driz­zle with cook­ing juices and scat­ter with mi­cro co­rian­der to serve. NU­TRI­TION • 63G PRO­TEIN • 32G SAT FAT • 16G CARB • 13G SUG­ARS • 1135MG SODIUM • 1040 CAL (4345KJ)

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