Autumn Roast: Crispy Pork Belly

Nutrition per serve

Ingredients

• 300g pork belly
• 2pcs small sweet potato
• 10g Tuscan seasoning
• 200g cabbage
• 1pcs pear
• 50g maple and mustard dressing
• 1bunch parsley
• 15ml olive oil
• 10ml wholegrain or dijon mustard
• 20g butter

Method

1. Step 1 — Prep pork belly
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Pat the pork belly dry with paper towel (see Cooking tip). Rub with 2 tsp olive oil, then spread 2 tsp wholegrain mustard over the flesh. Season the pork generously with salt.
2. Step 2 — Roast pork belly
   Put the pork, skin-side up, on a lined tray and roast on the upper oven shelf for 40 mins or until the skin starts to blister. Reduce the heat to 180C and roast for a further 25 mins or until the pork is cooked through. Rest the pork for 10 mins.
3. Step 3 — Make sweet potato mash
   When the pork has been cooking for 30 mins, cut the unpeeled sweet potatoes into 5cm chunks. Put on the remaining lined tray, drizzle with 2 tsp olive oil and toss to coat. Roast on the lower shelf for 30 mins. Scatter with Tuscan seasoning and roast for a further 10 mins or until tender. Transfer to a heatproof bowl, add 20g butter and mash until smooth. Cover to keep warm.
4. Step 4 — Make slaw
   Meanwhile, thinly slice the cabbage with a sharp knife or mandoline. Cut the pear into thin matchsticks (see Kitchen hack). Put the cabbage, pear and maple and mustard dressing in a bowl and toss to combine. Season with salt and pepper.
5. Step 5 — Serve up
   Coarsely chop the parsley, discarding the stems. Thinly slice the pork belly. Divide the pork, mash and slaw among plates. Scatter with the parsley and enjoy!
6. Step 6 — Kitchen hack
   Here's an easy way to cut a pear into matchsticks: quarter the pear, remove the core, then thinly slice. Stack the slices and cut into matchsticks.

Allergens

Sulfit, Milch