Pork belly with balsamic red onion relish, butternut squash and fondant potatoes from Marcus O'Laoire.


  • 1kg pork belly, skin on
  • 3 red onions
  • 1 large shallot
  • 1/2 jar YR Balsamic Red Onion Relish
  • 3 cloves garlic, minced
  • 3 potatoes per person, peeled and cut into fondant shapes
  • butter
  • thyme
  • garlic
  • chicken stock
  • 1 butternut squash, peeled and cut into chunks
  • chicken stock
  • cream
  • white pepper


  1. Begin by preheating your oven as hot as it will go, around 230c.
  2. Peel and slice your onions and shallot, place in the base of a roasting pan and add garlic, butter, salt, pepper, and half jar of relish, mix until all combined.
  3. Season pork belly on all sides with salt and pepper and place skin side up on seasoned onions, season skin with salt and rub with oil. Add chicken stock to the pan so that it covers onions and comes just to the level below the skin of the belly. this will ensure tender meat and cracking skin!
  4. Pop into oven at max heat for 30 mins, and then drop to 170c for a further 2 hours.
  5. Heat just enough chicken stock in a pot to cover your chopped, peeled butternut squash, add garlic and thyme and simmer until tender and strain, reserving about half a cup of braising liquid.
  6. Add squash to a blender and blitz until you have a smooth consistent puree, taste and adjust seasoning and keep warm until ready to serve.
  7. Peel potatoes and cut so that they can stand lengthways in a pan, melt butter in an oven safe pan and fry on one side until golden. Turn over so that they're standing the other way and add chicken stock, thyme and garlic. Pop into oven for 30 minutes.
  8. To serve, create a base of butternut squash puree and add two chunks of pork belly. Arrange fondant potatoes around pork and spoon braised relish onions around the plate as desired. Enjoy.

Recipe courtesy of YR Relish.