Another wow dish.
Ingredients
- 1kg pork belly
- 1 tblsp coriander seeds
- Salt and pepper
- 2 tblsp olive oil
- For the Celeriac and Apple Coleslaw:
- ½ head celeriac, peeled
- 1 Granny Smith apple
- 1 lemon
- 4 tblsp natural yoghurt
- For the Roasted Sweet Potatoes:
- 4 large sweet potatoes, peeled and cut into wedges
- 4 cloves of garlic, chopped
- 4 sprigs of rosemary, chopped
- 1 tblsp olive oil
- 200g sprouting broccoli
Method
- Preheat oven to 220°C.
- Score the skin on the pork belly with a sharp knife. This will help the crackling to crisp.
- Crush the coriander seeds with the back of a chopping knife and rub into the pork belly, along with some salt, pepper and olive oil.
- Place the pork belly into a roasting tray. Add a cup of water which will help the pork to stay moist.
- Place the pork in the preheated oven to roast. After 10 minutes reduce the heat down to 160°C and continue to roast for a further 3 hours.
- In a bowl, mix together the sweet potatoes, chopped garlic and rosemary, salt, pepper and olive oil. Place on a roasting tray and cook in the same oven as the pork belly for the final hour of roasting time.
- To make the coleslaw, grate the apple and celeriac into a bowl. Mix in the yoghurt and squeeze in the juice of half a lemon. Set aside
- Once your pork and sweet potatoes are cooked, allow to rest for 5-10 minutes.
- Meanwhile, boil or steam the broccoli for 4-5 minutes. Slice the pork and serve with the sweet potatoes, coleslaw and broccoli.
