Pork Belly with Apple and Pear Relish

Ingredients

800 g boneless pork belly roast
2 tsp olive oil
1 tsp sea salt flakes
1/2 tsp fennel seeds
1/2 tsp cumin seeds
2 brown onions, cut into wedges
1 Tbs miso paste
1/2 cup (125mL) chicken stock
1 red apple
1 green pear
2 Tbs apple cider vinegar
1 Tbs caster sugar
1/2 tsp salt
1/4 cup finely shredded mint

Method

Preheat oven to 150 C. Place the pork on a clean work surface. Pat the rind dry with paper towel. Use a small sharp knife to score the rind. Brush the rind with oil and sprinkle with the salt flakes, fennel seeds and cumin seeds.

Place onion in the base of a roasting pan. Combine the miso paste and stock in a jug with 1/4 cup (60mL) water. Pour over the onion in the pan. Place pork, rind-side up, over the onion mixture in the pan. Cover and roast for 2 hours or until the pork is very tender.

Increase oven to 230 C. Uncover the pork and roast for a further 30 minutes or until the rind is crisp. Cover and set aside for 10 minutes to rest.

Meanwhile, core the apple. Cut in half and thinly slice. Place the apple in a bowl. Repeat with the pear. Add vinegar, sugar, salt and mint to the apple mixture in the bowl and toss to combine.

Thickly slice the pork and serve with the relish.

Credits: Coles

Photo Credits: Coles