Slow-roasted pork belly with red wine poached pear salad
Served with a red wine poached pear salad, this slow-roasted pork belly makes for a decadent and impressive meal. A dish your friends and family will love, you can’t go wrong with this tasty take on a classic roast.
4 with leftovers
Note: + overnight drying, cooling & 10 mins resting time
- 1.3kg Coles Australian Pork Belly Roast Boneless
- 1/4 cup (60ml) olive oil
- 1 tsp fennel seeds
- 1 tsp sea salt flakes
- 2 red onions, cut into thin wedges
- 1 1/2 cups (375ml) chicken stock
- 4 firm pears, peeled
- 2 cups (500ml) dry red wine or cranberry juice
- 1 cinnamon quill or stick
- 2 whole star anise
- 1 tbs caster sugar
- 1 tbs red wine vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- 120g baby rocket leaves
- 1 small fennel, finely shaved
Place pork on a baking tray. Pat the rind dry with paper towel and use a small sharp knife to score the rind at 1cm intervals. Place pork in the fridge, uncovered, overnight to dry out the rind.
Preheat oven to 140°C. Place pork on a clean work surface. Drizzle with 2 tsp oil and sprinkle with fennel seeds and salt. Place the onion in the base of a roasting pan. Arrange the pork over the onion. Pour the stock around the pork in the pan. Roast for 2 hours.
Increase oven to 230°C. Roast the pork for a further 30 mins or until the rind crackles and the pork is cooked through. Loosely cover with foil and set aside for 10 mins to rest.
Meanwhile, place pears in a small saucepan. Add the wine or cranberry juice, cinnamon, star anise and sugar and bring to a simmer over high heat. Cover the pears with a disc of baking paper to keep pears submerged in the poaching liquid. Reduce heat to low and cook for 1 hour or until tender. Transfer pears to a heatproof bowl. Return the poaching liquid to the heat and bring to a simmer. Cook for 15 mins or until the liquid reduces by half. Reserve 1 tbs of the poaching liquid in a small bowl. Drizzle the remaining poaching liquid over the pears. Set aside to cool.
Place the vinegar, mustard, honey, remaining oil and reserved wine mixture in a screw-top jar. Shake until well combined.
Cut the pears in half. Place the rocket, fennel and pear in a serving bowl and drizzle with dressing. Thickly slice the pork and serve with salad.