Citrus Pork Belly with Asparagus

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

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.