ROAST PORK BELLY WITH ONION, CELERY & PEPPERCORN SAUCE
Serves 4
1.3kg pork belly
Olive oil cooking spray 2 tsp ground sea salt
Onion, celery & peppercorn sauce
2 tbsp olive oil
4 medium brown onions, peeled,
cut into 1cm thick rounds 3 celery sticks, trimmed, cut
into 5cm lengths, reserve tops
¾ cup white wine
¾ cup chicken stock
2 tbsp Dijon mustard
¾ cup light cooking cream 1 tbsp thyme leaves
2 tbsp drained green
peppercorns, lightly crushed Salt and cracked black pepper,
for seasoning
1. Place pork belly skin side up on a tray, and refrigerate, uncovered, overnight to dry out skin.
2. Preheat oven to 230°C. Place pork, skin side up, on a rack in a baking dish. Spray rind with olive oil and sprinkle with salt. Roast for 45 minutes or until skin bubbles and blisters. Reduce heat to 180°C and cook for a further 45 minutes or until cooked through.
3. Meanwhile, to make onion, celery and peppercorn sauce, heat oil in a large non-stick frying pan over medium heat. Cook onion rounds and celery, turning occasionally, for 15 minutes or until soft but not too brown. Remove from pan and set aside.
4. Return pan to medium heat. Whisk wine, stock and Dijon in a bowl until smooth, and add to pan. Bring to a rapid simmer. Add cream, thyme and peppercorns, and stir until combined. Simmer for 5 minutes or until slightly thickened. Add celery tops and stir until just wilted. Return softened onions and celery to pan and stir gently until hot and thickened. Season.
5. Allow pork to stand for 15 minutes before slicing. Spoon sauce onto plates and top with pork belly slices. Serve. >