Pork belly with apple and pear relish

Serve up this tender pork belly roast at your next get-together. Served with a homemade apple and pear relish, it’s a flavour sensation.

Sickly sliced pork belly with apple and pear relish

Serves

6

Prep

10m

Note: + 10 mins resting time

Cooking

2h 30m

Ingredients

  • 800g Coles Australian Pork Belly Roast Boneless
  • 2 tsp olive oil
  • 1 tsp sea salt flakes
  • 1/2 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 2 brown onions, cut into wedges
  • 1 tbs miso paste
  • 1/2 cup (125ml) chicken stock
  • 1 red apple
  • 1 green pear
  • 2 tbs apple cider vinegar
  • 1 tbs caster sugar
  • 1/2 tsp salt
  • 1/4 cup finely shredded mint

Method

STEP 1

Preheat oven to 150°C. Place the pork on a clean work surface. Pat the rind dry with paper towel. Use a small sharp knife to score the rind. Brush the rind with oil and sprinkle with the salt flakes, fennel seeds and cumin seeds.

STEP 2

Place onion in the base of a roasting pan. Combine the miso paste and stock in a jug with 1/4 cup (60ml) water. Pour over the onion in the pan. Place pork, rind-side up, over the onion mixture in the pan. Cover and roast for 2 hours or until the pork is very tender.

STEP 3

Increase oven to 230°C. Uncover the pork and roast for a further 30 mins or until the rind is crisp. Cover and set aside for 10 mins to rest.

STEP 4

Meanwhile, core the apple. Cut in half and thinly slice. Place the apple in a bowl. Repeat with the pear. Add vinegar, sugar, salt and mint to the apple mixture in the bowl and toss to combine.

STEP 5

Thickly slice the pork and serve with the relish.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.