Prep Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Serves: 6
Ingredients:
- 1.5 kg deboned pork belly
- 6 ripe pears, halved lengthways
- 1 kg Woolworths specialty onions, halved
- 4 bay leaves
- 1½ cups verjuice
- 2 cups chicken stock
- Sea salt and freshly ground black pepper, to taste
- Mashed potato, for serving
Method:
- Preheat the oven to 180°C. Place the pork belly in a large roasting pan, skin side up.
- Score the skin and place the pears, onions and bay leaves around the pork.
- Combine the verjuice and chicken stock and pour into the roasting dish until it comes halfway up the side of the pork, but doesn't cover the skin. Season to taste.
- Roast for 1 - 1½ hours, or until the meat is tender and the skin is crisp. The pears and onions should be golden and caramelized.
- Serve immediately with mashed potato.
Credit: Taste magazine
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