Preparation time is 20minutes
Cook time is 1hours 30minutes
Total time is 1hours 50minutes
Serve is for 6 people
Estimated cost per serve is 7.63 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 1.30kilograms pork belly (see Tip)ingredient tipTipWant to know the secret to perfectly crisp pork crackling? Refrigerate the pork, uncovered, overnight to dry out the skin before roasting.
- 2tablespoons Woolworths extra virgin olive oil
- 3teaspoons sea salt flakes
- 250grams blackberries, halved
- 2 large yellow nectarines, halved, destoned, cut into 1cm pieces
- 1 small red onion, finely chopped
- 1 fresh jalapeno chilli, deseeded, finely chopped
- 1/2 bunch coriander, roughly chopped
- 2 lime, zested, juiced (save one lime, halved, to serve)
Nutrition per serving
5020kJ / 1200Cal
5020 Kilojoules or 1200 Calories
58% of daily energy intake*
Protein
21.8grams
Fat
121grams
Carbs
10.8grams
Sugars
7.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Fresh nectarine and blackberry salsa make this juicy pork belly with perfectly crisp crackling sing. You can't go wrong with this stunning centrepiece.
Method
Step 1 of 3
Preheat oven to 240°C/220°C fan-forced.
Step 2 of 3
Place pork on a baking tray with sides. Using a sharp knife, score skin crossways, about 5mm apart. Pat skin dry with a paper towel. Rub half of the oil over skin and sprinkle with salt flakes. Bake for 1 hour or until skin is crackling, golden and blistered. Reduce oven to 200°C/180°C fan-forced, then bake for a further 30 minutes or until pork is cooked through and skin is crisp. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Thickly slice.
Step 3 of 3
Meanwhile, place blackberries, nectarine, onion, jalapeno, coriander, zest, lime juice and remaining oil in a bowl and toss to combine. Season. Serve pork with salsa and extra lime.
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