Roast Pork Belly With Warm Nectarine & Rocket Salad

8 Ingredients

Number of servings

1kilograms Woolworths Australian pork belly
1/4 cup extra virgin olive oil
1/4 bunch thyme, leaves picked
1tablespoons sea salt flakes
4 yellow nectarines, halved, destoned, quartered
1tablespoons wholegrain mustard
1tablespoons Woolworths white balsamic vinegar
60grams baby rocket leaves

Nutrition per serving

71% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Learn how to make perfect crackling with our easy pork belly recipe. It's teamed with a nectarine salad which complements the richness of the pork roast.

Method

Step 1 of 3

Preheat oven to 180°C/160°C fan-forced. Line a roasting pan with baking paper. Pat pork rind dry with paper towels. Use a small, sharp knife to score rind at 1cm intervals. Place pork in pan. Brush pork all over with 2 tsp oil. Combine thyme leaves and salt flakes in a small bowl. Rub thyme mixture into rind. Roast for 40 minutes or until pork is starting to brown.

Step 2 of 3

Increase oven to 230°C/210°C fan-forced. Toss nectarine with 2 tsp of the remaining oil and add to pan. Roast with pork for 25 minutes or until pork is cooked through. Transfer nectarines to a plate. Cover to keep warm. Preheat grill to high. Grill pork for 3 minutes or until rind crackles. Transfer pork to a platter and set aside for 5 minutes to rest.

Step 3 of 3

Meanwhile, combine mustard and remaining oil in a small saucepan. Heat over low heat for 2 minutes or until warm. Remove pan from heat and stir in vinegar. Season. Combine nectarines and rocket in a medium bowl, then transfer to platter and drizzle with a little of the dressing. Slice pork and serve with remaining dressing.