Main + Dessert: Crackling Pork Belly

Nutrition per serve

Ingredients

• 375g filo pastry
• 110g brown sugar
• 10g ground mixed spice
• 300g pork belly
• 1clove garlic
• 2pcs small sweet potato
• 10g country seasoning
• 10g Tuscan seasoning
• 25g maple syrup
• 1pcs orange
• 50g mixed salad leaves
• 15g rich gravy powder
• 2pcs egg
• 375ml (1½ cups) milk
• 30ml olive oil
• 50g butter
• 5ml white wine vinegar

Method

1. Step 1 — Start filo crinkle 'cake'
   Preheat oven to 220C, fan-forced. Line an oven tray with baking paper. Grease a 20cm x 30cm slice pan. Line base and long sides with baking paper, allowing paper to extend over sides. Working with 2 sheets at a time, scrunch up the filo to make lots of folds, then put in the pan. For the custard, combine the sugar, mixed spice, 2 eggs and 375ml (1½ cups) milk in a bowl.
2. Step 2 — Roast pork belly
   Pat the pork belly dry with paper towel (see Cooking tip). Rub with 2 tsp olive oil and season generously with salt. Put the pork, skin-side up, on the lined tray and roast on the upper oven shelf for 30 mins. Meanwhile, crush or finely chop the garlic. Cut the unpeeled sweet potatoes into 4cm chunks.
3. Step 3 — Add sweet potato
   Combine the garlic, sweet potato, half the country seasoning*, half the Tuscan seasoning*, 2 tsp olive oil and 1 tbs water in a bowl, season with pepper, then add to the pork tray. Brush the filo 'cake' with 2 tsp olive oil, put on the lower shelf and bake with pork for 12-15 mins until filo is light golden. Remove 'cake' from oven and pour over the custard.
4. Step 4 — Finish filo 'cake'
   Reduce oven to 180C. Return the filo 'cake' to the oven and bake with the pork for a further 15-20 mins until the pork is cooked through, sweet potato is tender and custard is just set. Rest the pork for 10 mins. Meanwhile, melt 50g butter in a small saucepan over medium heat. Stir in the maple syrup, then pour over the filo 'cake'. Wipe the pan clean and reserve.
5. Step 5 — Make salad and gravy
   Peel and thinly slice the orange. Combine 2 tsp olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and half the orange slices and toss to combine. Put the gravy powder and 160ml (⅔ cup) water in the reserved pan over medium-high heat. Cook, stirring, for 2 mins or until the gravy boils and thickens.
6. Step 6 — Serve up
   Slice the pork. Divide the pork and sweet potato among plates. Drizzle the gravy over the pork and serve with the salad. For dessert, gently remove the filo 'cake' from the pan and cut into 10-12 slices. Serve with the remaining orange slices and enjoy!

Allergens

Eier, Milch, Sulfit, Gluten, Wheat, Sojabohnen