Saucy slow-roasted pork

Heavenly crisp pork belly with mandarin sauce.

Preparation time 20 mins Cooking time 3 hours Serves 4

600g pork belly

Sea-salt flakes and freshly

ground black pepper

1/4 cup extra virgin olive oil

4 medium potatoes, scrubbed

1/4 cup caster sugar

100g unsalted butter

1 1/2 cups mandarin juice

2 Tbsp apple cider vinegar

2 Tbsp Woolworths 100% Pure

Canadian maple syrup

2 cups green beans, trimmed, halved

1 red onion, finely sliced

4 green shallots, finely sliced

4 cloves garlic, sliced

16 sage leaves, finely sliced 8

mandarins, peeled, segmented

Sour cream and chives, to serve

STEP 1 Preheat oven to 200°C fan-forced (220°C conventional). Score the pork in parallel lines with a small, sharp knife, and season generously with salt and pepper. Drizzle with

1 Tbsp olive oil, then put on a rack over a baking dish. Bake for 45 minutes. STEP 2 Prick potatoes all over with a skewer, then wrap individually in foil. Add to baking dish with pork. Reduce heat to 150°C fan-forced (170°C conventional) and bake for a further 2 hours. STEP 3 Put caster sugar in a medium saucepan over high heat. Cook until golden caramel forms, swirling pan occasionally. Mix in butter, mandarin juice, vinegar and maple syrup. Bring to a boil. Continue boiling for several minutes until the mixture thickens and forms a syrup. Set aside.

STEP 4 Heat remaining olive oil in a wok or large frying pan until very hot (oil will begin to smoke). Stir-fry beans, onion, green shallots, garlic and sage quickly, until onion is just tender. Remove from the heat, season with salt, then stir in the mandarin segments. Slice the pork belly and serve with potatoes topped with sour cream and chives, a pile of bean and mandarin salad, and drizzled generously with mandarin sauce. a little water if needed – the mixture should just hold together. Put into chicken cavity, then seal with a skewer and truss the legs together with kitchen string.

STEP 2 Heat butter and olive oil in a heavy-based saucepan, just larger than the chicken, over medium heat. Fry chicken on all sides for 10 minutes, until well browned. Set chicken aside, then cook remaining garlic cloves, stirring for 5 minutes. Set garlic aside then discard butter and oil.

STEP 3 Return chicken and garlic to saucepan with milk, lemon zest, rosemary and fennel seeds. Bring to a simmer on high heat, then transfer to the oven. Bake for 2 hours until cooked through. Serve with mashed potatoes, steamed greens and a drizzle of cooking sauce.