The great thing about this dish is it has an easy rating when making it and a small amount of effort required too. Not the healthiest thing you can eat, but pack it full with loads of green veggies, hot and cold.
1.5kg Free-range, hormone free pork belly, room temperature
4 carrots, roughly chopped
4 spring onions, roughly chopped
1 red onion, skins off, quartered
4 garlic cloves, peeled and smashed
4 sprigs thyme
1 heaped tbsp coconut oil
1 tbsp seasalt
1 heaped tbsp fennel
1 bottle red wine
1 cup water
1 tbsp honey
- pre-heat oven to 220c. In a large roasting tin. Add carrots, spring onions, red onion and garlic and half the thyme leaves.
- In a pestle and mortar, add sea salt and fennel and smash together until a rough powder
- Score the pork belly skin in one directions about 1cm apart
- Place belly on top of veggie roasting tray. Smother its skin in the coconut oil and then rub in salt/fennel mix to all the nooks and crannies.
- Place in super hot oven for 10-15 minutes until skin is bubbling and blistered.
- Once this happens turn oven down to 170c. Let the pork belly roast for 1h30.
- Quickly remove from oven and slowly pour 3/4 of the wine into the tray, covering the veggies, be careful not to pour onto the pork skin. Place back in the oven for 1hr20.
- Remove after 1h20. Make sure the pork belly meat falls apart with ease, when it does. Take the pork belly out of the roasting tray and leave to sit for 20 minutes.
- Whilst the pork is resting. Make the rich red wine gravy/jus. Pour out the veggies/wine contents of pan into a small saucepan, gently heat on medium.
- Add the rest of wine and 1 cup of water. Add a pinch of salt, pepper and 1 tbsp of honey. Season to taste.
- Mash veggies into gravy. Either you can keep veggies in there, where it will be thicker or drain with a sieve into a jug.
- Serve with rest of the thyme leaves.