Roast Pork Belly and Puuha with Slow Roasted Oven Tomatoes
- pork belly
- 1 carrot
- rock salt
- balsamic vinegar
- fennel seeds
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).
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