Sarah Tiong’s crispy pork belly with onion chutney
Serves: 4 | Preparation Time: 30 mins | Cooking Time: 2 hour 50 minutes
Ingredients:
1.5kg Tasman Pork Belly, skin onSea salt
2 tbsp fennel seeds, toasted
2 tbsp coriander seeds, toasted
Black pepper
2-3 cups water
Onion chutney:
3 red onions
1 red chilli
2 bay leaves
25ml olive oil
60g brown sugar
60ml balsamic vinegar
60ml red wine vinegar
1 red chilli
2 bay leaves
25ml olive oil
60g brown sugar
60ml balsamic vinegar
60ml red wine vinegar
Method:
- Preheat the oven to 180ºC.
- In a mortar and pestle, grind up the fennel and coriander seeds.
- Season the meat side of the pork belly with the fennel and coriander seeds, salt and black pepper.
- Next, create a layer of salt over the skin, spreading the salt in a generous but even layer.
- Place the pork belly, skin side up, on a roasting rack over a tray. Add 2-3 cups of water to the tray and place the tray into the oven on the top shelf. Roast for 60 minutes.
- Pull out the pork belly. Remove the salt crust and discard it.
- Increase the oven temperature to 240ºC and continue roasting pork belly for 40 minutes.
- Once roast has crackled and meat is tender and cooked, take the roast out of the oven to rest for 20 minutes.
- For the onion chutney, slice the onions and chilli thinly. Put them into a pan on low heat with the bay leaves and oil. Allow to cook down for approximately 15 minutes.
- Once the onions have caramelised, add the sugar and the vinegar's and simmer for 20-30 minutes.
- Place chutney in a serving bowl and serve with pork belly. Enjoy!
Recipe kindly provided by Australian Pork
