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This my version of the best Crispy Pork Belly
The day before use.
Preheat oven to 120c
Score the pork belly skin side about 1cm apart then drizzle with olive oil and sprinkle with salt, place skin side down in a roasting dish and drizzle a little water around just to lubricate the bottom and cover lightly with foil. Roast fro 5 hours and remove from oven and let cool.
Boil Potatoes in lighty salted water and let cooland refrigirate.
When ready to use pork take out of fridge and remove a little of the solidified fat and slice into rectangular shapes about 4 x 6cm.
Preheat oven to 240c
Place on a baking tray lined with baking paper, peel and cut pototaoes and toss with olive oil and salt and place on baking tray, then peel apples and core slice into wedges and drizzle with olive oil. Place into hot oven for about 30 minutes.
In the meantime boil peas until cooked and refresh in ice water and the strain and drizzle with lemon oil and salt.
For the sauce combine all ingredients ina small saucepan and simmer for about 10 minutes until thick and saucy. Strain and drizzle over pork when ready.
Make sure you don't burn the pork belly and vegies and serve hot and peas cold.
This can be made the day before for a quick and delicious dinner.
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