PORK BELLY WITH ROASTED FENNEL, APPLE AND PEAR
INGREDIENTS (SERVES 3-4)
500g pork belly
1 fennel, roughly chopped
2 pears, cut into quarters
2 granny smith apples, cut into quarters
lemon infused canola oil
apple cider vinegar, drizzle
Preheat oven to 180 degrees.
For the best crackling fill a roasting tray with rock salt and lay the pork belly skin side down for around 4 hours.
Start by placing the hazelnuts into a roasting tray and then into the oven for 10 minutes. Take the husks off the hazelnuts by wrapping them in a towel and rub the bottom then place in a mortar and pestle.
Take your pork out of the roasting tray filled with salt, brush off any excess and place into a clean roasting tray, skin side up. Pat the skin with a towel to get rid of any moisture and place in the fridge to speed up the drying process.
Transfer the pork from fridge and into the oven. Make sure the oven is on grill and set at the highest temperature of your oven for 15minutes to crisp the skin the down to 140 degrees on fan forced for 1hour 30minutes.
Begin making the salad by placing the fennel into a roasting tray and the pears and apples into another, drizzle the oil add a pinch of salt in each and place in the oven for 35minutes. Once they are cooked tip them into the same tray.
Next step of the salad is to crunch up the hazelnuts and transfer to a bowl. Make the vinegarette in the same bowl by combing a drizzle of oil and apple cider vinegar. Season with a pinch of salt and spoon over the cooked vegetables.
Once the pork is cooked chop into portions and serve with the vegetables.