Preparation time is 30minutes
Cook time is 1hours 30minutes
Total time is 2hours
Serve is for 6 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
Plum & cherry salsa
- 2 yellow nectarines, stoned, diced
- 200grams cherries, pitted, halved
- 1/2 small red onion, diced
- 1 lime, juiced
- 1/4 bunch mint, leaves picked
- 1kilograms Woolworths pork belly, rind on
- 3teaspoons sea salt flakes
- 1/4teaspoons Chinese five-spice powder
- 1/4 cup rice bran oil
Description
Combining five-spiced salted pork belly with a refreshing fruity salsa, this indulgent festive dish delivers a burst of flavour with every bite.
Method
Step 1 of 5
Pat pork rind dry with paper towels. Place on a plate. Refrigerate, uncovered, for 4 hours or overnight, if time permits. Remove pork from fridge and stand to bring to room temperature. Using a sharp knife, score at 1cm intervals.
Step 2 of 5
Combine salt and five-spice. Rub salt mixture into rind. Preheat oven to 240°C/220°C fan-forced.
Step 3 of 5
Using paper towels, pat dry any excess moisture from rind. Drizzle with oil.
Step 4 of 5
Place pork, rind-side up, in a roasting pan. Bake for 45 minutes. Reduce temperature to 220°C/200°C fan-forced, then bake for a further 45 minutes or until skin is golden and crispy. Set aside for 15 minutes to rest.
Step 5 of 5
Combine nectarine, cherries, onion, lime juice and mint. Slice pork and serve with salsa.
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