Pork Belly Ingredients: 
1 tblspn olive oil
1 Pork belly roast
3 tblspn salt

Capsicum Chilli Puree
1 onion, chopped
2 garlic cloves, chopped
4 tablespoons olive oil
5 red capsicums, fleshly, sliced and seeds removed
Basil leaves
250ml chicken stock
1 dessertspoon balsamic mazzetti glaze
1 long red chilli, sliced

125ml of whipping cream

Method:
Pre-heat oven to 220°. Take pork out of packaging and dry the skin with some absorbent paper towel. Score the skin in 1cm increments diagonally both ways, place on a wire rack in a medium depth tray. Sprinkle salt liberally over skin, pour olive oil over and gently massage salt into the skin. Place in oven at 220° and cook for 35 minutes, then turn oven down to 160° and cook for an approx. 1 hour or until tender. Let pork belly rest for 20 minutes before serving. Meanwhile, cook the onion and garlic in olive oil until transparent. Add capsicum, chilli, balsamic, and stock and stir through. Cook with the lid on for 30 minutes or until soft. Puree in a blender and return to the pot and add the cream. Continue stirring over heat until cream is warmed through. Slice pork belly, pour over capsicum chilli puree and serve with duck fat roasted potatoes.

Serves: 4-6

Note:  
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