This slow roasted pork belly has a crispy skin and tender meat - perfection! Chef Wade Murphy serves the meat with savoy cabbage and smoked bacon.
- 1.5kg Boned Belly of Pork
- 2 tablespoons Vegetable Oil
- 1 Onion, thickly sliced
- 1 Carrot, roughly chopped
- 1 stick Celery, roughly chopped
- 500 mls Brown Stock
- 400 mls Craft Cider
- 1 Bouquet Garni
- 1 Bay Leaf
- 2 Cloves
- Splash cream
- 1 tbspn whole grain mustard
- Salt and Freshly Ground Black Pepper
For the Cabbage:
- 1 head of savoy cabbage, remove the vein and cut into thin slices
- 2 shallots finely chopped
- 3 pieces of smoked bacon
- 1 glass of chardonnay
- 20 grams unsalted butter
- 2 tablespoons of chopped parlsey
- salt and pepper
- 1 apple finely grated at the last minute
- Preheat your oven to 230oC/450oF.
- Using a very sharp knife, score the skin of the pork at approx 5mm intervals. Take care not to cut through the fat. Boil a kettle full of water and pour it over the skin. Throw away the water and pat the pork dry. This will help the skin crisp up during the cooking. Rub the pork with a little of the vegetable oil and sprinkle with salt. I find Maldon Sea Salt the best.
- Place the vegetables in a roasting dish and put the pork on top, skin side up. Pour the cider and stock around the meat. Add the bouquet garni, bay leaf and cloves. Season with salt and pepper. Roast the pork in the centre of your oven for 20 minutes, or until the crackling is brown and crisp. Reduce the oven to 140oC/275oF and cook for another 2 ½ hours. If the meat is getting too brown during this cover it with foil to stop it going any darker for the last 45 mins.
- Remove from the oven and transfer to a plate and leave in a warm place to rest. Strain the contents of the roasting dish through a fine sieve and place on the heat. Reduce the liquid, skimming all the time until the sauce thickens and becomes syrupy. Add a splash of cream and finish with a spoonful of whole grain mustard.
For the Cabbage:
- Take a heavy bottomed pan and place over the heat. Add the butter and when melted add the chopped shallot and bacon. Cook these until soft and then add the cabbage.
- Wilt the cabbage for about 2 minutes and then add the wine.
- Cover the pot and cook for 5 to 6 minutes. stirring every minute or so.
- Remove the lid and then check the cabbage is cooked but still slightly al dente.
- Add the chopped parsley and grated apple. keep warm until needed.
- Carve the meat into thick slices. Place a good spoonful or portion of the cabbage in the center of the plate and place the carved pork on top. Pour over the sauce and serve.
Another good accompaniment to this roasted pork would be a simple as baby potatoes with lots of butter and parsley.