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Smoky pork belly with 8-vegetable summer slaw

Name: Smoky pork belly with 8-vegetable summer slaw
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6
Ingredients: 2 teaspoons MasterFoodsⓇ Smoked Paprika; 2 teaspoons brown sugar; 1 teaspoon MasterFoodsⓇ Cumin Seeds Ground; 1/2 teaspoon MasterFoodsⓇ Fennel Seeds, crushed; 1 teaspoon finely crushed garlic; 1 1/2 tablespoons extra virgin olive oil; 2 brown onions, thickly sliced; 1.5kg boneless pork belly, scored (see notes); 1 tablespoon sea salt; 1 cup chicken stock; 2 celery stalks; 1 bunch asparagus, trimmed; 1 large carrot; 1 large zucchini; 2 green onions, thinly sliced; 1 bunch radishes, thinly sliced; 50g kale leaf and spinach mix; 1 1/2 teaspoons MasterFoodsⓇ Fennel Seeds, crushed; 2 teaspoons dijon mustard; 2 teaspoons honey; 1/4 cup apple cider vinegar; 2 tablespoons extra virgin olive oil; 1 gem lettuce, leaves separated

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30m

2h 30m

Smoky pork belly with 8-vegetable summer slaw

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by delicious. team

delicious. team

Oct 10, 2018

Keep it fresh and light this spring with this roast recipe. Recipe by: Claire Brookman. Photography by: Jeremy Simons.

2 teaspoons MasterFoodsⓇ Smoked Paprika
2 teaspoons brown sugar
1 teaspoon MasterFoodsⓇ Cumin Seeds Ground
1/2 teaspoon MasterFoodsⓇ Fennel Seeds, crushed
1 teaspoon finely crushed garlic
1 1/2 tablespoons extra virgin olive oil
2 brown onions, thickly sliced
1.5kg boneless pork belly, scored (see notes)
1 tablespoon sea salt
1 cup chicken stock

8-vegetable Summer Slaw

2 celery stalks
1 bunch asparagus, trimmed
1 large carrot
1 large zucchini
2 green onions, thinly sliced
1 bunch radishes, thinly sliced
50g kale leaf and spinach mix
1 1/2 teaspoons MasterFoodsⓇ Fennel Seeds, crushed
2 teaspoons dijon mustard
2 teaspoons honey
1/4 cup apple cider vinegar
2 tablespoons extra virgin olive oil
1 gem lettuce, leaves separated

Method

1.

Preheat oven to 230C/210C fan-forced. Combine paprika, sugar, cumin, fennel seeds, garlic and 1 tablespoon oil in a small bowl. Season with salt and pepper.
2.

Place onion in a roasting pan. Place pork, rind-side down, on a chopping board. Spoon over spice mixture. Rub to coat (don’t rub spice mix on rind). Turn pork over. Pat rind dry with paper towel. Rub rind with remaining oil, then salt. Place pork, rind-side up, on onion in pan. Roast for 30 minutes or until rind begins to crackle. Reduce temperature to 160C/140C. Add stock to pan around pork (do not pour over rind). Cover with foil. Roast for a further 2 hours or until pork is tender. Remove from oven. Set aside for 15 minutes to rest.
3.

Make 8 Vegetable Summer Slaw Using a vegetable peeler, peel celery stalks and asparagus into ribbons (chop any remaining parts of the celery and asparagus). Place ribbons in a bowl of iced water. Stand for 5 minutes or until crisp. Meanwhile, using a julienne peeler, thinly slice carrot and zucchini. Place in a large bowl with onion, radish, kale mix, drained celery mixture and any extra chopped celery and asparagus. Combine fennel seeds, mustard, honey, vinegar and oil in a bowl. Season with salt and pepper. Arrange all salad ingredients in a serving dish. Drizzle with dressing.
4.

Slice pork. Serve with pan juices (discarding onion) and slaw.