Roasted pork belly with figs and pears recipe - Telegraph.co.uk

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The sweetness of glazed figs provides a contrast with the fattiness of roasted pork belly and beautifully crunchy crackling. The trick is to cook the pork belly low and slow, until tender and pink in the centre.

Prep time: 15 minutes | Cooking time: 1 hour 50 minutes 

SERVES

four

INGREDIENTS

• 1.5kg pork belly, on the bone, skin scored (ask your butcher to do this if you are not able to)
• 2 tsp fennel seeds
• Leaves from a few rosemary sprigs
• 2 strips of lemon rind
• 2 tsp sea salt flakes
• 4 banana shallots, peeled and halved
• 2 carrots, cut into chunks
• 300ml dry sherry or dry white wine
• 8 ripe figs, halved
• 2 small pears, halved
• 8 dried apricots, soaked in water then drained

METHOD

1. Remove the pork from the fridge 30 minutes before cooking, to bring it up to room temperature.
2.  Preheat the oven to 220C/200C fan/Gas 7.
3. Pat the pork skin dry with kitchen paper. Use a pestle and mortar to grind the fennel seeds with the rosemary leaves, lemon rind and half the sea salt, then rub the mixture into the pork flesh. Rub the rest of the salt into the skin, then set the meat on a rack in a heavy-based roasting tin. Put it in the oven and roast for 30 minutes until the skin crackles.
4. Remove the tin from the oven and turn down the oven to 160C/140C fan/Gas 3. Set the pork on a board and remove the rack. Put the shallots and carrots in the tin and add the sherry or white wine along with a cup of cold water. Return the pork to the tin, sitting it on the vegetables, and roast for an hour or so, adding a little extra water if it starts to dry out.
5. Once the pork is tender, remove the tin from the oven and add the figs, pears and apricots, turning them to coat in the cooking juices. Turn up the oven to 200C/180C fan/Gas 6 then add the tin back in for 15 minutes. The pork should reach 65-70C on a digital temperature probe if you have one. Remove from the oven and allow to rest.
6. When you’re ready to serve, slice the pork, serving it with all the fruit and vegetables.

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September 27, 2020 at 12:00PM
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Roasted pork belly with figs and pears recipe - Telegraph.co.uk

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