Slow-roasted Pork Belly and Red Wine Poached Pear Salad

Ingredients

1.3 kg pork belly roast boneless
1/4 cup (60mL) olive oil
1 tsp fennel seeds
1 tsp sea salt flakes
2 red onions, cut into thin wedges
1 1/2 cups (375mL) chicken stock
4 firm pears, peeled
2 cups (500mL) dry red wine
1 cinnamon quill
2 whole star anise
1 Tbs caster sugar
1 Tbs red wine vinegar
2 tsp Dijon mustard
2 tsp honey
120 g baby rocket leaves
1 fennel, finely shaved

Method

Place pork on a baking tray. Pat the rind dry with paper towel and use a small sharp knife to score the rind at 1 cm intervals. Place pork in the fridge, uncovered, overnight to dry out the rind.

Preheat oven to 140 C. Place pork on a clean work surface. Drizzle with 2 teaspoons oil and sprinkle with fennel seeds and salt. Place the onion in the base of a roasting pan. Arrange the pork over the onion. Pour the stock around the pork in the pan. Roast for 2 hours.

Increase oven to 230 C. Roast the pork for a further 30 minutes or until the rind crackles and the pork is cooked through. Loosely cover with foil and set aside for 10 minutes to rest.

Meanwhile, place pears in a small saucepan. Add the wine or cranberry juice, cinnamon, star anise and sugar and bring to a simmer over high heat. Cover the pears with a disc of baking paper to keep pears submerged in the poaching liquid. Reduce heat to low and cook for 1 hour or until tender.

Transfer pears to a heatproof bowl. Return the poaching liquid to the heat and bring to a simmer. Cook for 15 minutes or until the liquid reduces by half. Reserve 1 tablespoon of the poaching liquid in a small bowl. Drizzle the remaining poaching liquid over the pears. Set aside to cool.

Place the vinegar, mustard, honey, remaining oil and reserved wine mixture in a screw-top jar. Shake until well combined.

Cut the pears in half. Place the rocket, fennel and pear in a serving bowl and drizzle with dressing. Thickly slice the pork and serve with salad.

Credits: Coles

Photo Credits: Coles