Horopito Pork Belly with Smoked Mash and Cavolo Nero

11:30 am on 2 February 2015



  • 1 kg pork belly
  • 4 Tbsp horopito seasoning
  • salt
  • olive oil

Smoked Mash

  • 800g agria potatoes peeled and chopped
  • 1 tsp salt
  • 50g butter
  • ¾ cup milk
  • ¼ cup cream
  • 3 large garlic cloves
  • 5-7 sprays of manuka smoke spray

Cavolo Nero

  • 1 bag of cavolo nero

Pork Jus

  • 200m beef stock
  • 200ml red wine
  • 4 tbsp honey
  • 1 sprig thyme
  • salt and black pepper


Pork belly

Heat oven to 150C. Ensure pork belly skin is well scored (ask your butcher to do this or use a very sharp knife or stanley knife).

Rub entire piece of pork belly with salt, horopito and olive oil.

Place in a tray on a rack and cook in the middle of the oven for 3 hours.

Remove from oven, turn heat up to highest point and place pork back in the oven, cook until crackling is golden and crunchy.

Smoked Mash

Place potatoes and garlic in a pot. Cover with cold water and bring to the boil. Cover and cook until soft.

While potatoes are cooking, heat the butter, milk and cream together gently for five minutes.

Drain potatoes and mash.

Add the heated butter mix.

Spray the manuka spray in to the potatoes and stir through.

Season to taste

Cavalo Nero

Pre heat oven to 140.

Place 4 of the leaves in the oven to make crisps.

This should take about 10 mins.

Remove from the oven and season with salt.

Blanche the rest of the Kale in boiling water.

Pork jus

For the red wine jus, put all the red wine jus ingredients into a small saucepan and simmer over a medium heat until thickened. Discard the thyme sprig


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