Salted crispy pork
| Serves: | 4 |
| Cooking Time: | 2 hours |
| Serving Suggestion: | Pair it with Woolworths Ken Forrester SGM |
| Prep Time: | 30 minutes |
Ingredients
- 500 g Pork belly
- 1 tsbp Sea salt
- Mashed potatoes
- red butter lettuce
- 2 tbsp butter
- 2 garlic cloves, crushed
- 2 tbsp brandy
- 1 cup cream
- ¼ cup beef stock
- 2 tbsp green peppercorns in brine, drained
- ½ tsp mixed peppercorns
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
1. Preheat the oven to 160°C. Place the pork on a roasting tray and carefully score the rind using a sharp knife. Rub with the sea salt.
2. Roast for 2 hours, or until soft and the rind is puffed up and crackly.
3. To make the pepper sauce, heat the butter and the garlic in a pan. Add the brandy if using and cook for 1 minute. I use gas to flambé the brandy by tilting the pan towards the flame. Add the remaining ingredients and simmer for
5 minutes.
4. To serve, slice the pork and serve with the sauce and potatoes.
2. Roast for 2 hours, or until soft and the rind is puffed up and crackly.
3. To make the pepper sauce, heat the butter and the garlic in a pan. Add the brandy if using and cook for 1 minute. I use gas to flambé the brandy by tilting the pan towards the flame. Add the remaining ingredients and simmer for
5 minutes.
4. To serve, slice the pork and serve with the sauce and potatoes.
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