Juicy Crispy Pork with Golden Crackling and a Hint of Spice – A Flavor-Packed Centerpiece for Any Occasion
1.2 kg boneless pork belly, skin scored
½ tsp ground white pepper
½ tsp ground nutmeg
½ tsp ground cloves
2 tsp extra virgin olive oil
2 onions, thinly sliced
4 garlic cloves, unpeeled
2 bay leaves
2 cups (500 ml) chicken stock
Micro parsley, to serve
3 ripe peaches, halved and stones removed
1 tbsp olive oil
1 tomato, cut into 2 cm pieces
1 long red chilli, finely chopped
½ bunch chives, finely chopped
2 tsp balsamic vinegar
Note: The cost per serving includes staple ingredients. Prices may vary depending on the supermarket and are estimates only.
Remove the pork from the refrigerator at least 1 hour before cooking to bring it to room temperature. Preheat the oven to 240°C.
In a small dry frying pan over medium heat, toast the spices for 1–2 minutes until fragrant. Pat the pork skin dry with paper towel until completely dry. Drizzle the oil over the skin and season with 2 teaspoons of salt. Turn the pork skin-side down and rub the toasted spice mixture into the flesh, avoiding the skin.
Place the sliced onion and garlic in the centre of a large roasting pan. Position the pork on top, skin-side up, ensuring the onion mixture is tucked underneath. Roast for 20–30 minutes, or until the skin is golden, blistered and crisp. Remove the pan from the oven and reduce the temperature to 165°C. Add the bay leaves and chicken stock, making sure the liquid does not touch the skin. Return to the oven and roast for a further 1 hour 45 minutes, or until the meat is tender. Remove the pork from the pan and transfer to a chopping board. Loosely cover with foil and allow to rest for 30 minutes. Reserve the pan juices.
Meanwhile, prepare the peach salsa. Preheat a chargrill pan or barbecue to high heat. Brush the peaches with oil and grill cut-side down for 1–2 minutes until lightly charred. Remove from the heat and roughly chop. Place in a bowl with the remaining salsa ingredients, season to taste and toss to combine.
Skim the excess fat from the reserved pan juices. Squeeze the softened garlic cloves from their skins and mash with a fork. Add the garlic, onion and ⅓ cup (80 ml) of the pan juices to the salsa and gently toss to combine.
Carve the pork and serve with the peach salsa, remaining pan juices and micro parsley.
