Recipe for: PORK – ROASTED BELLY with ORANGE &
STAR ANISE
Ingredients:
·
5 oranges, halved
·
Bunch thyme,
leaves picked, roughly chopped
·
Bunch rosemary,
roughly chopped
·
Head of garlic,
cloves peeled & chopped
·
100ml olive oil
·
2-3kg pork belly
joint, rind on
·
Coarse sea salt
& black pepper
·
2/3 bottle of
white wine
·
For the star
anise reduction:
o
500ml orange
juice
o
180ml balsamic
vinegar
o
160g honey
o
10 star anise
Method:
1. Heat oven to highest
2. Arrange orange halves on a baking tray, cut side up
3. Put herbs, garlic and oil in food processor and blitz
roughly
4. Lay pork on top of oranges, skin side down
5. Sprinkle with salt and pepper
6. Using your hands spread the herb mixture evenly all
over the upward-facing side of the joint, pressing so it sticks
7. Turn the joint over so it’s now skin-side up
8. Wipe skin dry with kitchen towel and sprinkle with sea
salt
9. Roast at full blast for 60 minutes, turning the tray
round half way through
10. Turn heat down to 160C
11. Pour white wine into base of baking tray
12. Roast for another 60 minutes
13. If skin begins to blacken, cover with foil
14. Turn oven right down to 110C
15. Roast for another hour, uncovered until skin has
crackled & thoroughly dried
16. Meanwhile prepare the star anise reduction:
a. Put ingredients in a small pan & stir over medium
heat
b. Simmer for 45-60 minutes until sauce is thick
&reduced to one third
c. Remove from heat & keep warm
17. Remove meat from the oven and allow to rest before
carving into chunks
18. Dot with oranges & star anise, pouring on a little
of the reduction
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