Pork Belly | Bunbury Farmers Market

Roasted Pork Belly

Ingredients:
1 tbsp. olive oil
1 Pork Belly
3 tbsp. salt

Method:
Pre-heat oven to 220°C. Take pork out of packaging and dry the skin with some absorbent paper towel. Sprinkle salt liberally over skin, pour olive oil over and gently massage salt into the skin. Place on a wire rack in a medium depth tray. Place in oven at 220°C and cook for 25 – 35 minutes allowing crackle to form, then turn oven down to 160°C and cook for a following hour or until pork belly is cooked through. Let pork belly rest for 20 minutes before serving. Serve with Potato, Fennel and Onion Gratin and Apple Sauce.

Apple Sauce:
2 granny smith apples peeled, cored and sliced
1 cup apple juice
Place apples and juice into a small sauce pan, bring to boil, turn down and simmer for 15 minutes or until apple is soft and simply mash.

Serves: 6

Note:

For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Moroccan Pork Belly

Ingredients:
1 Pork Belly Rolled
1 tablespoon olive oil
2 teaspoons Whittington’s Moroccan spice
2 tablespoons fresh lemon juice
3 tablespoons salt

Method:
Combine the lemon juice, olive oil, Moroccan spice in an empty jar or bottle (or salad dressing cruet if you have one) and shake variously to ensure the spiced as well incorporated and emulsifies. Take pork out the packaging and dry the skin with some absorbent paper towel. Score the skin in 1cm increments diagonally both ways and place in a medium depth baking tray. Gently massage the Moroccan marinate into the skin. Allow to marinate for at least 1 hour. Preheat oven to 220°. Place pork in the oven and cook for 25 minutes or until pork crackle is crispy and golden. Turn oven down to 185°. Spoon sauces form the bottom of the tray over the pork and cook for another hours. Let pork belly rest for 20 minutes before serving. For a more intense flavour use the Moroccan pan juices to make a gravy.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Pork Belly & Hoisin Sauce

Ingredients:
1 Pork Belly Rolled
1 tablespoon olive oil
3 tablespoons salt
1x 210ml jar Ayam Hoi Sin Sauce
2-3 cloves garlic, roughly chopped
2 cm of Ginger, grated
2 teaspoons Whittington’s Five Spice

Method:
Pre-heat oven to 220°. Mix olive oil, salt, Hoi Sin sauce, garlic, ginger and 5 spice in a bowl until well combined. Take pork out of packaging and dry the skin with some absorbent paper towel. Score the skin in 1cm increments diagonally both ways and place in a medium depth baking tray. Gently message sauce mix into the skin. Place in oven at 220° and cook for 25 minutes or until pork crackle is crispy and golden. Turn oven down to 185°. Spoon sauces from the bottom of the baking tray over the pork and cook for another hour. Let pork belly rest for 20 minutes before serving. Serve with sautéed cabbage.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: