Crispy pork skin and tender pork belly are always a big hit in our family. This recipe is perfect as a main course as it lends itself for sharing with a group once you slice up the pork belly.
6 Servings
INGREDIENTS
1.5 kg free range pork belly (deboned)
Sea salt to season liberally
Olive oil
1 kg parsnip, peeled, cored and diced
1 litre cream
30 gms harissa paste- we used Sabato
1 vanilla pod scraped
Salt to season
1 pear, cored and thinly sliced
1 red witloof, base trimmed leaves separated
1 white witloof, base trimmed leaves separated
2 tbsp red wine vinegar
1 tbsp olive oil
Zest of one lemon
Step 1
Season the pork liberally and rub some olive oil, leave uncovered overnight in the fridge to dry or as long as you can.
Step 2
Preheat your NEFF oven to 240 degrees circoroast.
Step 3
Place skin side up and roast till a nice crackling forms (about 20-30 mins) and turn oven down to 180 degrees circo roast and cook for another hour or until the internal temperature reaches 68 degrees. You can use your plug-in meat thermometer for this part.
Step 4
Allow to rest for 20 minutes.
Step 5
While the pork is resting, combine the parsnip, vanilla, harissa and cream in a saucepan and bring it to a boil. Reduce the temperature to medium heat and cook until parsnip is tender.
Step 6
Strain the liquid and reserve. Blitz the parsnip in a blender adding the reserved cooking liquid as needed to achieve a smooth consistency. Season with salt.
Step 7
Separate your witloof leaves and trim the ends and rinse in a colander.
Step 8
In a large mixing bowl, combine the witloof leaves, pear, lemon zest and dress with olive oil and red wine vinegar. Season with salt and pepper.
Step 9
To serve: cut your pork belly into even sized rectangles or slice into even pieces, on a large platter or plate, arrange the pork belly on one side, spoon the puree next to the pork. Serve the salad on the same plate beside the pork.