Vegetarian Spring Rolls
The trimming of the bean-curd skins is a bit fiddly, but the fresh, light texture it lends the roll...
2 kg pork belly, bone in
375 ml bottle Tooheys New
25 g butter
1.5 kg sweet potato
1 onion, finely sliced
2 garlic cloves, very thinly sliced
1 tsp plain flour
300 ml cream, heated
apple and pear chutney, to serve
Use a small sharp knife to score the skin on the pork belly at 1cm intervals. Pour the beer into a shallow ceramic or glass dish. Add the pork belly, skin side up. Cover and marinate overnight in the fridge.
Preheat the oven to 180ºC (160°C fan-forced). Line a shallow baking dish with baking paper or foil and sit a wire rack in it. Drain the pork belly from the marinade and pat dry with paper towels. Place skin side down on the rack. Roast for 1 1/2 hours, then turn the pork belly over and roast for a further 30 minutes or until the skin has crackled completely.
Meanwhile grease an oven proof dish with the butter. Peel the sweet potato and thinly slice. Arrange the slices in overlapping rows in the prepared dish, adding onion and garlic and seasoning with salt and freshly ground black pepper
between the layers.
Mix the flour into the cream and pour over the sweet potato. Bake for 1 hour, until tender and golden brown on top. Serve with the pork belly and apple and pear chutney.
Tooheys Tips: If the skin doesn't crackle to your satisfaction, place under a grill for a couple of minutes. Make sure it is not too close to the heat source, and keep an eye on it so it doesn't burn.
Photo Credits: Steve Brown