CITRUS PORK BELLY WITH ASPARAGUS $27

SERVES 6 PREP 15 MINS + OVERNIGHT STANDING COOK 2 HOURS

1.5kg boneless pork belly, rind on, scored 1 tbsp fine sea salt 3 red onions, skin on, halved 1 bulb garlic, halved 2 bunches asparagus, trimmed, blanched

CITRUS SALT

1 orange, finely grated rind 1 lemon, rind shredded 1 tbsp salt flakes

1 The day before, place pork belly, uncovered on a rack in a roasting tray in the fridge (this will help the skin dry out for crackling).

2 Preheat oven to 180°C.

3 Using a sharp knife, score pork skin at 1cm intervals. Place on rack in baking dish.

4 Preheat oven to 180°C. Rub salt into the skin and incisions. Place pork, skin-side down, on rack in an oven tray.

5 Roast for 1 ½ hours. Remove pork from oven. Increase temperature to 220°C. Turn pork skin-side up. Add onions to baking dish with garlic. Roast a further 25-30 mins until skin is golden and crispy and the meat is tender.

6 CITRUS SALT Combine all ingredients in a small bowl.

7 Serve pork sliced, sprinkled with citrus salt and accompanied with baked onions, garlic and asparagus.