Crispy Skin Pork Belly with Fresh Apple Slaw and Cauliflower Puree
This dish brings together the rich, melt-in-your-mouth goodness of crispy skin pork belly with the crisp and refreshing flavours of fresh apple slaw and the velvety smoothness of cauliflower puree.
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Servings: 4 people
Ingredients
Pork Belly
- 1 kg pork belly
- 1 tsp pepper
- 1 tbsp fennel seeds
- 2 tbsp salt
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
Cauliflower Puree
- 1 large cauliflower head cut into florets
- 2 cloves garlic
- ½ cup single cream
- 2 tbs butter
- 1/4 teaspoon ground nutmeg
- salt to taste
- chopped fresh parsley for garnish
Fresh Green Apple Slaw
Dressing
- 1½ tbsp apple juice
- 1½ tbsp apple cider vinegar
- 1½ tbsp lemon juice
- 1 tbsp cream
- 1 tbsp olive oil
- 1 tbsp parsley
- 1 tbsp mint
- salt and pepper to taste
Slaw
- 1 granny smith apple finely sliced
- 2 tbsp lemon juice
- 1 small fennel bulb finely sliced (fronds reserved)
- ¼ green cabbage finely sliced
- 1 tbsp fresh mint leaves
- 1 tbsp fresh parsley leaves
Instructions
Pork Belly
- Start by patting the pork belly dry with paper towels. Using a sharp knife, score the skin in a crisscross pattern. Make sure to cut through the skin and a bit into the fat, but avoid cutting into the meat itself. This will help the skin crisp up beautifully.
- Season the pork belly with pepper, salt and fennel seeds and place in the fridge for at least 6 hours and up to overnight.
- Remove pork belly from the fridge and scrape off salt mixture, then brush with apple cider vinegar and olive oil.
- Preheat Your Fan-Forced Oven:
- Preheat your oven to 350°F (170°C) and place a wire rack in a roasting pan.
- Place the seasoned pork belly on the wire rack, skin-side up. Roast it in the preheated oven for about 1 hour and 30 minutes. This slow-roasting technique ensures that the meat cooks tenderly while the skin crisps up.
- After the initial roasting, increase the oven temperature to 450°F (230°C). Continue roasting for an additional 30 minutes or until the skin becomes golden and crispy. Keep an eye on it to prevent burning.
- Once skin is golden and crackling, remove from the oven and rest for 15 minutes before carving.
Cauliflower Puree
- Prep the Cauliflower:
- Start by preparing your cauliflower. Remove the leaves and cut the cauliflower head into evenly sized florets. This ensures even cooking.
- Place the cauliflower florets, garlic cloves and a pinch of salt in a pot of boiling water. Boil for 15 minutes or until the cauliflower is fork-tender.
- Drain the cauliflower and garlic in a colander and steam dry for a couple of minutes.
- Transfer the cauliflower and garlic to a food processor or blender. Add the cream, butter, nutmeg and salt. Blend until you achieve a smooth, creamy consistency. You can add a bit more cream if needed for desired consistency.
- Transfer puree to a serving bowl sprinkle some chopped fresh parsley over the top for a burst of colour and freshness.
Fresh Apple Slaw
- Combine all dressing ingredients in a bowl and blitz with a stick blender. Alternatively place ingredients in a blender and blend until smooth. Set aside until needed.
- Place apple, fennel and lemon juice in a bowl and mix gently until evenly covered to stop the apple and fennel from browning.
- Add green cabbage, mint and parsley to the apple and fennel and toss gently.
- Dress the apple slaw just before serving.