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Caramelised Pork Belly With Sweet Pea Salad



Caramelised Pork Belly With Sweet Pea Salad



  • 1.8kg piece boneless pork belly, skin on
  • 2 tbs fennel seeds
  • 4 garlic cloves
  • 1 bunch thyme, leaves picked
  • 2 tbsp olive oil
  • 10 shallots, peeled
  • 1/2 cup (125ml) chicken stock
  • 1/2 cup (125ml) maple syrup
  • 3 cups (360g) frozen peas, blanched and refreshed
  • 200g runner beans, blanched and refreshed
  • 1 cup loosely packed snow pea tendrils

1. Using a sharp knife, score the pork belly skin at 1cm intervals without cutting into the meat. Place pork on a rack set over a roasting pan and pour over 2 cups (500ml) boiling water to open the incisions. Pat dry with paper towel and discard water.
2. To make the marinade, heat a frypan over high heat. Add fennel seeds and toast for 1-2 mins or until fragrant. Using a mortar and pestle, pound toasted seeds, garlic, ¼ cup thyme leaves and oil to a coarse paste. Rub mixture into pork flesh only, then place pork, skin-side up, on a baking tray. Chill, uncovered, overnight.
3. Remove pork from fridge to come to room temperature. Preheat the oven to 220°C. Grease a large roasting pan. Arrange the shallots and remaining thyme in prepared pan. Add pork, skin-side up, and rub 2 tsp salt flakes into the skin. Roast for 1 hr or until the skin is beginning to crisp. 
4. Reduce oven to 160°C. Add stock to pan and roast for a further 1 hr 45 mins or until meat is cooked through and crackling is crisp and golden. Remove from oven and brush with maple syrup. Return to oven for a further 10 mins or until lightly caramelised.
5. Remove pork from pan and set aside for 15 mins to rest. When ready to serve, toss peas, beans and snow pea tendrils with hot cooking juices. Carve pork and serve with pea salad and roasted shallots.