Roast Pork Belly on Mash
Recipe sourced from Beer and Brewer Magazine – Annual Cookbook 2010
Ingredients
1 whole pork belly
2 cups rock salt
4 tablespoons duck fat
1 bunch rosemary
1 bunch parsley
2 litres vegetable stock
6 cloves
2 star anise
Method
Score pork 1 cm thick through the rind, cover with rock salt and refrigerate for at least 3 hours. In a deep baking tray, make a bed of rosemary and parsley. Discard salt from pork and place in the tray. Top with duck fat, vegetable stock, cloves and star anise. Cook on low or medium heat for 2.5 – 3 hours. Let the pork stand for 15 minutes then portion out on a bed of good mash. Enjoy with a glass of Pfeiffer Carlyle Cabernet Merlot.
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