Royal Pork Belly Roast and Crackling

Nutrition per serve

Ingredients

• 300g pork belly
• 2clov garlic
• 250g kent pumpkin
• 2pcs potato
• 1pcs carrot
• 1pcs granny smith apple
• 10g country seasoning
• 10g Tuscan seasoning
• 40g panko breadcrumbs
• 150g peas
• 15g rich gravy powder
• 30ml olive oil
• 10g butter
• 5ml honey

Method

1. Step 1 — Roast pork
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. 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 40 mins or until the skin starts to blister.
2. Step 2 — Prep ingredients
   Meanwhile, crush or finely chop the garlic. Cut the unpeeled pumpkin into wedges. Cut the unpeeled potatoes into 3cm chunks. Halve the carrot lengthwise and cut into 4cm chunks. Peel and core the apple, then cut into 2cm chunks. Put the pumpkin, potato, carrot, country seasoning and 2 tsp olive oil in a bowl, season with salt and pepper and toss to combine.
3. Step 3 — Roast veg and finish pork
   Line a large oven tray with baking paper. Transfer the seasoned vegetables to the lined tray and roast on the lower shelf for 10 mins. Reduce the oven to 180C. Add the apple to the tray with the pork. Roast for a further 25 mins or until the pork is cooked through and the apple and vegetables are tender. Rest the pork for 10 mins.
4. Step 4 — Make crumb topping
   While the pork is resting, heat 1 tbs olive oil in a medium frypan over medium heat. Cook the garlic, Tuscan seasoning and half the breadcrumbs*, stirring, for 4-5 mins until the breadcrumbs are golden. Remove from the pan, wipe the pan clean and reserve. Bring a small saucepan of water to the boil. Add the peas, return to the boil and cook for 1 min. Drain. Cover to keep warm.
5. Step 5 — Make gravy and sauce
   Put the gravy powder and 160ml (⅔ cup) water in the reserved pan and return to medium-high heat. Cook, stirring, for 2 mins or until the gravy boils and thickens. Put the pork resting juices, roasted apple, 10g butter, 1 tsp honey and 2 tsp water in a bowl and mash together with a fork until almost smooth.
6. Step 6 — Serve up
   Thickly slice the pork. Scatter the crumb topping over the pork and roasted vegetables. Serve the roast pork and vegetables, peas, gravy and apple sauce at the table for everyone to help themselves. Enjoy!

Allergens

Milch, Sulfit, Gluten, Wheat, Sojabohnen