Wednesday, 11th December 2019
RECIPES Article
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This Month's Magazine
ROAST PORK BELLY

ROAST PORK BELLY

WITH CARAMELIZED PEACHES

INGREDIENTS

  • 1,5 kg whole deboned pork belly, ask your butcher to score the skin
  • ¼ cup Margarine
  • 4 garlic cloves
  • 5 cm, fresh ginger, peeled and grated
  • Handful sage, chopped
  • Handful thyme, chopped
  • 1 tbsp. fennel seeds, toasted
  • 6 peaches, halved
  • 2 tbsp. Margarine
  • 2 tbsp. honey


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METHOD

  1. Preheat the oven to 160°C. Place the Pork belly skin side down on a clean work surface.
  2. Season the inside of the pork belly with salt and freshly ground black pepper.
  3. Combine the margarine, garlic, ginger, sage, thyme and fennel seeds in small bowl. Spread the margarine mixture over the inside of pork.
  4. Roll the pork belly  up and tie with kitchen rope at 1 cm intervals. Roast in the oven for 1 hour. Raise the temperature to 200°C. And roast for another 30 minutes.
  5. Add the peaches to the roasting pan. Melt together the margarine and honey. Drizzle the peaches with the margarine and honey mixture. Roast for another 30  minutes or until softened and caramelized.
  6. Remove the peaches from the oven. Switch on the grill setting. Place the pork on the middle shelf (if it is too close to the grill it will burn) Grill the pork for 5 -10  minutes or until a nice crackling appears on the skin.
  7. Serve the pork belly with caramelized peaches.



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