Ingredients
1kg free-range boneless pork belly, scored (ask your butcher to do it for you)
Sea salt
Olive oil
Pickled cabbage salad
½ head of purple cabbage
6 radishes
1 green apple
3 spring onions, sliced
2 tsp fennel seeds
1 tsp mustard seeds
1 tsp chilli flakes
1 cup filtered water
2 cups apple cider vinegar (unpasteurized)
2 tsp sea salt
1 tsp raw honey
Method
1. Toast the chilli flakes, mustard seeds, and fennel in a large pan on low heat for 30 seconds. Pour in the water and salt. Stir until salt dissolves then take the pan off the heat. Add in your honey and vinegar and stir until well combined. The liquid shouldn’t be hot.
2. Place the ingredients for the salad in a large bowl, mix well, and top with your pickling liquid. Place a large plate on top and weigh down to submerge the salad in the liquid. Refrigerate for at least 2 hours or up to overnight.
3. Place the pork, skin side up, on a rack in a roasting tin. Lightly drizzle with olive oil and rub oil into the skin. Generously season with sea salt and rub in well. Set aside at room temperature for 30 minutes to dry out the skin. In the meantime, preheat your oven to 160 degrees Celsius.
4. After 30 minutes, pat the skin dry with a clean dishcloth or paper towel.
5. Roast the pork, skin side up, for 2 hours.
6. After the fat has rendered down, crisp up the skin under an overhead grill (broiler) for approximately 5-10 minutes. Leave the oven door ajar and keep a close eye on it as you don’t want to skin to burn.
7. Transfer pork to a large chopping board and allow to rest somewhere warm for 10-15 minutes.
8. Cut the pork into portions and serve with the pickled salad and Dijon.
Enjoy your weekend,
Amanda