Few dishes could be simpler – nor as versatile and universally loved as roast pork belly. It works superbly across different cuisines, effortlessly taking on flavours like Chinese five spice, apple cider, fennel and more. It works perfectly as a plated main or entrée, as a shared plate, in a carvery and as a canapé. It also has a place in every style of establishment, from pubs and clubs, cafés, functions and catering.
This recipe is an excellent one to prepare in the morning and serve rested and hot, straight from the oven, until it’s all gone. And the moment you send out the first plate, the rest will walk out the door!
Ingredients
Pork belly
Homestead Pork skin on, boneless pork belly (191674)
2- 3 tablespoons roasted fennel seeds, crushed
2 tablespoons onion powder
2 teaspoons ground sage
Generous handful fresh sage, finely chopped
Salt
80ml maple syrup
1-2 tablespoons olive oil
Roasted peach mayo
2 peaches, halved
2-3 large red chillies
250g whole egg mayonnaise
Lemon juice, to taste
- Salt
Method
Roast pork belly
Using a meat spike or metal skewer, evenly pierce the pork belly on both sides. Combine the spices and sage, then rub the mixture into the meat, ensuring it is applied only to the meat side (not the skin). Drizzle the maple syrup over the meat and spread it evenly. Lay the belly in a gastronorm tray, meat side down, with the skin exposed. Wipe the skin with acid (lemon or vinegar) and refrigerate uncovered for at least 24 hours.
When ready to cook, rub the skin with a little oil and season generously with salt. Place the belly on a wire rack and roast in a hot oven at 230-240°C until the skin begins to blister and crackle, about 30-40 minutes. Once the skin is crisp and golden, reduce the heat to 170°C and roast for another 30 minutes or so.
Rest for at least 30 minutes before slicing.
Roasted peach mayo
Roast the peach halves and red chillies in a preheated oven at 200°C until very soft and caramelised, about 20-25 minutes. Allow to cool, then discard the pits and skin from the peaches. Blitz the roasted peach flesh and chillies together until smooth.
If making the mayonnaise from scratch, use your best recipe, using 8 egg yolks and a kitchen spoon of dijon mustard per litre. Remember to add the vinegar at the end to control the consistency.
Fold the peach and chilli purée into the mayonnaise, adding salt and lemon juice to taste. Chill until ready to serve.
