Ingredients
1.3kg piece pork belly, boned, rind left on and scored (ask your butcher to do this)
2 tsp sunflower oil
1 tsp white peppercorns, crushed
3 large onion
, sliced
2-3 tbsp clear honey
2 tsp ground cumin
1 red chilli, deseeded and chopped
Method
- Heat oven to 180C/fan 160C/gas
- Lay the pork, skin-side up, on a rack in a roasting tin.
- Trickle with a little oil, then lightly press on the crushed peppercorns and a sprinkling of coarse sea salt.
- Place in the oven, then cook for 1 hr.
- Remove from the oven and baste with the juices.
- Continue to cook for a further 1½ hrs, basting every 20 mins.
- Put the sliced onions in the roasting tin under the pork.
- Mix the honey together with the cumin and chilli, brush it over the pork,
- then increase the oven to 200C/fan 180C/ gas
- Cook for a further 30-40 mins, basting occasionally, until caramelised with a rich, golden glaze over the pork.
- Once cooked and tender (this can be easily tested by piercing the flesh with a knife), remove pork from the oven, then leave to rest for 10-15 mins.
- While the pork is resting, heat the tin on the stove with the onions, adding 2 tbsp water. This will lift any residue from the pan, creating a moist cooking liquor.
- Season the onions with salt and pepper, then divide between 6 plates.
- Carve pork into 6 portions, then serve on top of the onions.
- Pour any remaining liquor over and serve with the Pumpkin mash (below).
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