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
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.