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Pork belly with roast pear and rocket salad recipe
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Prep Time:
20 minutes
Cook Time:
135 minutes
Total Time:
155 minutes
Timeless crispy pork belly with flavorful roast pear and peppery rocket salad - a family favorite forever.
Ingredients:
  • 36.40 gm olive oil
  • 20.00 ml coarsely chopped thyme
  • 1/2 orange, rind finely grated, juiced
  • 2 small garlic cloves, finely chopped
  • 1.2kg boneless pork belly roast
  • 9.60 gm sea salt flakes
  • 4 small pears, cut into wedges
  • 80ml olive oil
  • 100g sliced pancetta
  • 30.00 ml apple cider vinegar
  • 120g baby rocket leaves
  • 2 small fennel, finely shaved
  • 60g dry-roasted almonds, coarsely chopped
  • 1 small pear, extra, thinly sliced
Instructions:
  • Preheat oven to 240°C. Line a roasting pan with baking paper. In a small bowl, mix olive oil, thyme, orange rind, and half of the garlic. Season with salt and pepper. Rub this mixture all over the pork, avoiding the rind. Place the pork in the pan with the rind-side up. Pat the rind dry with paper towel. Score the rind with a small sharp knife at 5mm intervals and rub salt into it. Roast for 40-45 mins until the rind crackles, then reduce oven to 160°C and roast for another 1 1/4 - 1 1/2 hours until the pork is tender. Rest, covered with foil, for 15 mins before serving.
  • Prepare two baking trays by lining them with baking paper. Lay out the pear wedges on one of the lined trays. Drizzle 1 tablespoon of extra virgin olive oil over the pears, season with your desired seasonings, and roast in the oven for 20-25 minutes until the pears are golden brown and tender. Let them cool slightly before serving.
  • As the pear cooks, lay out the pancetta on the remaining lined tray. Bake for 3-4 minutes until golden brown and crispy. Let it cool.
  • In a small bowl, mix together the orange juice, vinegar, extra garlic, and extra virgin olive oil. Season with salt and pepper. In a large bowl, combine pear, pancetta, rocket, fennel, almonds, and extra pear. Pour the dressing over the salad and toss to coat evenly.
  • Transfer the succulent pork to a beautiful serving platter alongside the fresh salad, ready to be seasoned and enjoyed.

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