Few things beat a perfectly cooked pork roast, especially when it’s topped with golden crackling and served with flavour-packed sides. Chef, TV personality and Coles ambassador Michael Weldon is joining Sunrise to share his tips for cooking roast pork to perfection, along with two delicious ways to serve it, from a fresh fennel and rocket salad to a punchy fish sauce caramel dressing.
Better still, every Coles fresh 100 per cent Aussie pork product purchased until June 16 will help support FightMND, with 10 cents from each sale donated to the cause. Know the news with the 7NEWS app: Download today.
Roasted Pork Belly with Rocket and Fennel Salad
Ingredients
- 1 Pork Belly, removed from packaging and left uncovered in the fridge for 2-3 days
- Sea Salt
- Apple and Fennel Sauce: 1 head of Fennel, cut into 8; 3 Apples; ½ cup Cream; 2 tbsp butter
- 1 pack snow peas, sliced thinly
- 1 pack rocket
- 2 spring onion, sliced thinly
- ½ bunch dill, fronds picked
- ¼ bunch parsley, leaves picked
- 4 tbsp Greek yoghurt
- 1 tbsp grated parmesan
- 1 lemon, juiced
- 1 tbsp grain mustard
- 1 tbsp olive oil
- Sea salt
Method
- Preheat oven to 240°C.
- Place the fennel on the bottom of a high-sided tray. Lay the pork skin side up over the top of the fennel.
- Place into the oven and cook for 25-30 minutes until the skin starts to bubble and crackle. Turn the oven down to 160°C and cook for a further 45 minutes – 1 hour until the pork is cooked through. Remove from the oven and rest uncovered for 15-20 minutes.
- In a saucepan, add the apples, cream, butter and a pinch of salt. Cook over a medium heat until the apples are falling apart. Place in a blender and puree until smooth.
- In a bowl, combine dressing ingredients and whisk together.
- Add the salad and toss through the dressing to coat.
- Serve the pork carved with apple sauce and salad on the side.
Crispy Pork Belly Salad with Fish Sauce Caramel Dressing
Ingredients
- 800g pork belly, left in fridge for 24hrs to dry out
- Sea salt
- Fish sauce caramel: 3 tbsp fish sauce, ½ tbsp brown sugar, 2 garlic cloves crushed, 1 lemongrass stalk sliced, 2 kaffir lime leaves, 2 chillies halved, ¼ cup fish sauce, 2 limes juiced, 1 tbsp sesame oil
- 2 cos lettuce, cut into strips
- 1 cucumber, cut into half circles
- 1 red onion, sliced thinly
- 1 bunch radishes, sliced thinly
- 1 bunch coriander, leaves picked
- 1 bunch mint, leaves picked
- 1 bunch Thai Basil, leaves picked
- 1 red chilli, sliced thinly
- Fried Shallots
- Roasted Peanuts
Method
- Preheat oven to 220°C fan force. Place the pork on an oven tray and sprinkle generously with salt. Put pork into the oven and cook for 30 minutes. After 30 minutes, reduce the heat to 160°C, cook until pork belly is tender. Remove from oven and rest.
- Combine the sugar, garlic, lemongrass, lime leaf, chilli, fish sauce and ½ cup water in a small saucepan. Place over a medium heat, simmer for 20-25 minutes until the sauce thickens. Remove from heat and strain sauce through a sieve, add the lime juice and sesame oil. Let the sauce cool to room temperature.
- Mix the salad ingredients together in a large bowl. Dress with the fish sauce caramel.
- To serve, carve the pork into bite-sized chunks. Spread the salad onto a sharing platter. Top with the roast pork then drizzle with extra fish sauce caramel and top with extra herbs, shallots and peanuts.
Stream free on 7plus.
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