Cit­rus Pork Belly with As­para­gus

SERVES 6 PREPA­RA­TION 15 MIN­UTES (PLUS OVERNIGHT STAND­ING) COOK­ING 2 HOURS

Woman’s Day (NZ) - - Real Life -

1.5kg bone­less pork belly, rind

on, scored 1 ta­ble­spoon fine sea salt 3 red onions, skin on, halved 1 gar­lic bulb, halved 2 as­para­gus bunches,

trimmed, blanched CIT­RUS SALT 1 or­ange, rind finely grated 1 lemon, rind shred­ded 1 ta­ble­spoon salt flakes

1. The day be­fore, place pork belly, un­cov­ered, on a rack in a roast­ing tray and re­frig­er­ate overnight (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.

Rub salt into the skin and in­ci­sions, then place skin­side down on a rack in an oven tray.

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

5. CIT­RUS SALT. Com­bine all in­gre­di­ents in a small bowl.

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

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