CIT­RUS PORK BELLY WITH AS­PARA­GUS $27

SERVES 6 PREP 15 MINS + OVERNIGHT STAND­ING COOK 2 HOURS

Woman’s Day (Australia) - - Woman's Day presents Christmas 2018 -

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.

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