crispy pork belly with cider pickled pears
- 2 tablespoons sea salt flakes
- 1 x 1.5kg piece boneless pork belly, skin scored at 1cm intervals
- 1 tablespoon vegetable oil
- 1 cup (250ml) dry apple cider
- 1 cup (250ml) apple cider vinegar
- 6 thyme sprigs
- 2 fresh bay leaves
- ½ cup (110g) caster (superfine) sugar
- 3 cups (750ml) water
- 6 small firm beurre bosc pears, peeled
- vincotto+ or balsamic glaze, to serve
- Preheat oven to 180ºC (350ºF). Rub the salt into the pork skin, followed by the oil.
- Place the pork, skin-side down, on a baking tray and roast for 1 hour. Increase the temperature to 200ºC (400ºF), turn the pork and cook for a further 1 hour or until the skin is golden and crunchy.
- While the pork is roasting, make the pickled pears. Place the cider, vinegar, thyme, bay leaves, sugar and water in a medium saucepan over high heat. Add the pears, cover with a round of non-stick baking paper and top with a small lid to submerge the pears.
- Poach for 20 minutes or until the pears are tender. Set aside in the pickling liquid.
- Slice the pork and divide between plates with the pickled pears. Drizzle with the vincotto to serve. Serves 6.
+ Vincotto, meaning ‘cooked wine’ is a sweet-sour Italian condiment made from grapes. Find it at delicatessens and specialty food stores. It cuts through the richness of the pork.
© DONNA HAY GROUP
