Picked up a nice piece of pork belly today and did the following. Pre-heat oven to 160 degrees C, score the pork fat and rub with salt and pepper. Make up a marinade of honey, olive oil, garlic powder and mixed herbs. Cut two medium onions into wedges, place into a roasting tray and lightly glaze with the dressing. Place the pork belly on top and glaze lightly. Put into the oven for one hour and glaze every 15 minutes, finishing off the dressing and basting with the juices also. At the one hour mark put the new potatoes into boiling water (slightly salted) and simmer for 15-20 mins until a cutting knife glides through them but they’re not ‘mushy’. Once the pork is nicely golden allow it to rest for 10 minutes before slicing. Place some rocket salad on a plate and dress with balsamic vinegar. Add the potatoes and pork along with the now reduced and sweet onions. Pour some of the lovely juices over the pork and a little over the salad. Add some apple chutney to finish! Enjoy!
0 Comments.