Crispy Pork Belly with Chilli Ginger Caramel and Sweet Potatoes

Name: Crispy Pork Belly with Chilli Ginger Caramel and Sweet Potatoes
Prep time: 200
Cook time: 90
Yield: 4
Ingredients: 1.2kg boneless pork belly, skin scored; 2 tsp salt extra virgin olive oil; 4 tbsp dark brown sugar; Juice of 1 lemon; For the fennel and chilli rub:; 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; For the sweet potatoes:; 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

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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
For the fennel and chilli rub:
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
For the sweet potatoes:
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

Instructions

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.
Preheat the oven to 200°C/fan 180°C/gas 6.
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.
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.
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.