Crispy Pork Belly with Chilli Ginger Caramel and Sweet Potatoes
Easy
Start cooking the pork early – not only will this have those wonderful aromas escaping from the kitchen, but the pork will be soft and juicy and the crackling will be crispy and tasty, and your family will love you for that. Courtesy of Catherine Fulvio. Get this recipe and more amazing recipes in her book‘The Weekend Chef’
PREP IN
200 MIN
COOK IN
90 MIN
SERVE
4
Crispy Pork Belly with Chilli Ginger Caramel and Sweet Potatoes
Easy
PREP IN
200 MIN
COOK IN
90 MIN
SERVE
4
Introduction
Start cooking the pork early – not only will this have those wonderful aromas escaping from the kitchen, but the pork will be soft and juicy and the crackling will be crispy and tasty, and your family will love you for that. Courtesy of Catherine Fulvio. Get this recipe and more amazing recipes i
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Ingredients
- 1.2kg boneless pork belly, skin scored
- 2 tsp salt extra virgin olive oil
- 4 tbsp dark brown sugar
- Juice of 1 lemon
- 2 tsp fennel seeds
- 2 garlic cloves
- 1 tsp sea salt
- 1 red chilli, finely chopped
- 1 x 2cm piece of fresh ginger, peeled and grated
- tbsp dark brown sugar
- 2 tbsp extra virgin olive oil
- Extra virgin olive oil
- 2 large sweet potatoes, peeled and diced into 2cm pieces
- 1 x 2cm piece of fresh ginger, peeled and sliced into fine julienne
- Salt and freshly ground black pepper
FOR THE FENNEL AND CHILLI RUB:
FOR THE SWEET POTATOES:
Method
- 1. To make the rub, toast the fennel seeds in a dry frying pan over a medium heat for about 30 seconds. Grind the fennel seeds in a pestle and mortar with the garlic and sea salt. Transfer to a small bowl and add the chilli, ginger, brown sugar and oil. Retain 2 teaspoons to sprinkle over the pork at the end of the cooking time. Rub the rest over the skin of the pork belly and allow the flavours to develop for a few hours or even overnight.
- 2. Preheat the oven to 200°C/fan 180°C/gas 6.
- 3. Place the pork belly in a roasting tin and rub the skin with the salt and some oil. Roast the meat for 20 minutes, then reduce the heat to 180°C/fan 160°C/gas 4. Mix the brown sugar and lemon juice together and drizzle over the pork. Return the meat to the oven and roast for a further 1 hour 30 minutes, basting from time to time.
- 4. About half an hour before the end of the pork belly’s cooking time, drizzle a large roasting tin with a little extra virgin olive oil and heat for 2 minutes in the oven. Add the sweet potatoes and the ginger julienne and toss well, then season with salt and freshly ground black pepper. Roast for 20–25 minutes, turning from time to time. Once cooked, remove from the oven and keep warm.
- 5. Increase the heat to 220°C/fan 200°C/gas 7 and roast the pork for a final 15 minutes to finish the crackling, keeping an eye on it to make sure it doesn’t burn. Sprinkle over the reserved 2 teaspoons of the chilli and ginger rub and allow to rest for 10 minutes loosely covered with foil. Carve into thick slices and serve with the ginger sweet potatoes.
