Roast Pork Belly and Puuha with Slow Roasted Oven Tomatoes

8:44 pm on 21 May 2007

Ingredients

  • pork belly
  • puuha
  • 1 carrot
  • rock salt
  • tomatoes
  • balsamic vinegar
  • fennel seeds

Method

Place the pork belly in a pot and cover with cold water. Add puuha, (flowers removed) and sliced carrot to pot, season with salt, bring to boil and then turn element down and gently simmer for 3 to 4 hours.

After a couple of hours, cut tomatoes in half, lay on a bed of rock salt, sprinkle with balsamic vinegar and extra virgin olive oil. Slow cook in oven 160°C for an hour to an hour and a half.

Remove pork belly from pot, when its cool enough to handle, score skin, and sprinkle crushed fennel seeds in and over the belly. Rub salt into skin and put into a hot oven on grill (say 200°C to 220°C) to ‘crackle up the skin’.

Serve crispy pork belly portions on a bed of puuha and top with a slow roasted tomato. Finish the dish off with a ladle of the stock water (which will be clear and flavoursome).

Match with

Riesling
Jacob's Creek Reserve 2004
Lawsons Dry Hills 2005
Jules Taylor 2004
St. Clair 2006

Gewurztraminer
Stonecroft 2006

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