Slow-roasted pork belly with apricot sauce
SERVES 6-8 PREP AND COOK TIME 3 HOURS 15 MINUTES (+ REFRIGERATION TIME) It can be tricky to score the pork rind, so ask your butcher to do it for you.
2kg piece boneless pork belly 1 tablespoon extra virgin olive oil 1 tablespoon sea salt flakes 1 tablespoon arrowroot or cornflour 1½ cups (375ml) salt-reduced chicken stock 1½ cups (375ml) apricot nectar steamed greens, to serve
1 Wipe the pork rind dry with paper towels. Place pork on a plate; refrigerate, uncovered, overnight or for 24 hours before cooking. 2 Preheat oven to 220°C (200°C fan-forced). 3 Remove any bristles from the pork rind. Using a box cutter (Stanley knife) or scalpel, score the rind about 5mm-1cm apart. Cut into the fat, but not into the flesh. Rub the rind with oil and salt. 4 Place pork on a wire rack in a baking dish. Roast for 25-30 minutes or until the skin begins to puff up and look crisp. 5 Reduce the oven temperature to 140°C (120°C fan-forced). Roast pork, uncovered, for a further 2½ hours or until tender. Transfer to a plate; cover loosely with foil. Stand pork for 15 minutes (see Julie’s tips). 6 Meanwhile, drain most of the fat from the dish. Place dish over medium heat; stir the arrowroot into the pan juices. Use a spatula to scrape up any brown bits from the base of the pan; cook, stirring, until browned lightly. Stir in ¼ cup stock until the arrowroot is incorporated and thickened. Repeat with the remaining stock, then stir in the nectar. Bring to the boil; simmer, uncovered, for 1 minute or until thickened. Adjust the consistency with extra stock or nectar, if needed. Strain the sauce into a jug to serve. 7 Serve pork with sauce and steamed greens tossed with a little olive oil, salt and lemon zest, if desired.
Not suitable to freeze or microwave.