Preparation time is 25minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 1teaspoons sea salt
- 6tablespoons olive oil
- 1 1/4 cup white wine
- 1teaspoons freshly ground black pepper
- 1kilograms pork belly
- 3 large large onions, cut into eighths
- 4 large potatoes, cut into wedges
- 250grams button chestnut mushrooms, halved
- 4 cloves garlic, chopped
- 1tablespoons fresh thyme
- 2 1/3 cup light vegetable stock
Nutrition per serving
5270kJ / 1260Cal
5270 Kilojoules or 1260 Calories
61% of daily energy intake*
Protein
23.3grams
Fat
106grams
Carbs
42.5grams
Sugars
7.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat the oven to 220°C (Gas 7). Score the skin of the pork belly deeply, then rub the salt and 2 tablespoons of the oil into it. Transfer to a baking tray and place in the oven for 20 minutes, or until the skin has crisped up. Remove from the oven and reduce the temperature to 170°C (Gas 3 1/2 ).
Step 2 of 3
Heat the remaining oil in a large frying pan, add the onions and potatoes, and cook for 10 minutes, stirring constantly. Add the mushrooms and cook for 5 minutes. Add the wine and cook for 2 minutes. Transfer the mixture to a large baking dish, add the garlic, thyme, stock, and pepper, and combine well. Nestle the pork in the mixture, ensuring the crackling is not covered, and roast in the oven for 1 1/2 hours.
Step 3 of 3
Allow to rest for 10 minutes, then cut the pork up with scissors, and serve with steamed broccoli.
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