After having seen like a gazillion episodes of Masterchef Australia featuring pork belly, we – ofcourse – had to try it ourselves at home. Now finding a good piece of pork belly here is not so simple. I definitely think that the cut is very different, making it more fatty and less meaty. We also found that preparing the pork belly in the wrong way, gives a very unpleasant pork flavor. It’s hard to describe what I mean with pork flavor but if you’ve tasted it, I’m sure you know what I mean!
This recipe was the winner and ofcourse I had to share with you as well!
The pork was part of our mystery box we did with friends and comes from the Livar pig. Not a bad piece of meat for sure! This dish is delicious with the potato pumpkin puree and a winner if you have guests. It’s fatty but you’re not gonna eat it everyday so that’s ok… 😉Print
- Prep Time: 30 mins
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Category: Meat
- 1.5 kg of pork belly, bone and skin removed. Cut the fat into diagonal shapes
- 2 tsp olive oil
- 1 tsp white peper corns, squashed
- 3 large onions, cut
- 2-3 tbsp of clear honey
- 2 tsp ground cumin
- 1 red chili, seeds removed and chopped finely
- 1 kg pumpkin
- 1 kgs potatoes
- 2 tbsp of almond milk
- 50 gr butter
- salt, pepper
- Preheat the oven to 180 C. Put the piece of meat with the fat on top on a rack on a baking tray. Drizzle some of the oil over it and than lightly press the crushed peppercorns on top with some seasalt. Put in the oven for about an hour. Remove from the oven and ad some of the released juices over the meat. Bake for another 1,5 hr and pour the juices back over the meat every 20 minutes.
- Put the cut onion in the baking tray under the pork. Mix the honey together with the cumin and the chili. Brush this over the pork and increase the heat to 200 C. Bake for an extra 30-40 minutes, brush every once in a while, until you have a nice caramelized and crispy skin on the outside. As soon as the meat is cooked remove from the oven and let it rest for about 10-15 minutes.
- As soon as you have the pork resting, heat the baking tray on the stove and add two tbsp of water. This will make sure that all the baking remains come loose from the bottom. Season the onions with salt and pepper and divide across 6 plates. Cut the pork into 6 portions and serve on top of the onions. Pour any remaining liquid over the pumpkin puree.
- Peel 1 kg of pumpkin and cut into pieces. Season with salt and pepper and leave this to roast in the oven for the last 30 minutes of the baking time til soft.
- In the meantime cook the potatoes in salted water in ten minutes until soft. Drain and puree with 2 tbsp of almond milk and 50 gr butter.
- Add salt and pepper. Mix the pumpkin with the potato until smooth
Keywords: pork belly
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