Featured Recipe

Slow Roasted Rolled Berkshire Pork Belly

Ingredients:

• small side of Berkshire pork belly
• 3 tbs fennel seeds
• 1 bunch thyme
• 2 large sprigs rosemary, stripped
• 350g golden shallots, cleaned and roasted in balsamic
• 1 cup sea salt
• 6-8 cloves garlic, roughly chopped
• 500g kipfler potatoes, soft boiled and sliced in half
• 3 bosc pears, cut into eighths
• 150g swiss chard leaf
• 1/4 cup extra virgin olive oil
• 200ml bottle Vino Cotto

Method:

1. Score skin side of pork belly. Turn over and season with salt, rub in garlic, fennel seeds, sprinkle with rosemary and 1/2 of the thyme and add the shallots
2. Carefully roll the pork belly, keeping all the ingredients within the roll and tie into 4-5cm segments. Rub all over with olive oil and sea salt. Place in a roasting dish in an oven at 200 degrees for 20 minutes, reduce temperature and cook at 150 degrees for at least 3 hours. Turn the oven back to 200 degrees to make the skin crackle to add colour to the pork.
3. Take out of the oven and let stand for 10 minutes.
4. Mix the pre-cooked kipfler potatoes, pears, olive oil, sea salt and fennel seeds in a small mixing bowl and add to a small roasting pan and cook until golden brown.
5. Place back in the mixing bowl with the chard leaf and mix before dividing into portions and decorating the base of the six dinner plates.
6. Slice the pork into 2cm segments while still piping hot and place carefully on the bed of roasted vegtables.
7. Dress the plate and meat with a drizzle of good-quality Vino Cotto and extra virgin olive oil and serve. Bon Appetito