Pork Belly with a Crispy Crackling and our Festive Red Salad
Ingredients:
- 1 Eskort Pork belly roast
- ¼ C course salt
Ingredient's for the Salad:
- 4 plums halved
- 2 red unions quartered
- 2 C Red grapes
- 1 C raspberries
- 4 medium sized beetroots quartered
- 1 C pomegranate seeds
- 1 C fresh cherries
- Salt and pepper for seasoning
Ingredient's for the Dressing:
- 3 T balsamic vinegar
- ¼ C golden syrup
- ¼ C grenadine
Method
- Preheat your oven to 220°
- Place the pork belly roast on an oven tray that is lined with baking paper.
- Cover the rind of the belly with the carse salt and bake the belly for 2 hours.
- Combine all the ingredients for the dressing in a small mixing bowl and keep aside.
- Pack the fruits and veg for your salad onto a platter and keep ti covered in the fridge until your belly is ready.
Serve:
- Dress your salad with the dressing and season with salt and pepper.
- Cut your belly crackling side down to make it easier and enjoy.
View more
Smoked Gammon with Cranberry, Orange & Clove Glaze
The best way to keep warm this winter is with a hearty soul-warming & #JustDelicious soup!
BBQ Pastrami Roast, served with apple and cider gravy, roasted butter salad and sauteed greens.
Porchetta Wrapped in Bacon, served with salsa verde, glazed carrots and bulgur wheat salad.
Bacon And Tomato Sheet Pan Gnocchi
Bacon And Cheese Croissant Bake
Airfryer Sausage, Corn And Cheese Frittata
