Back
Crispy Pork Belly And Pork Scratchings Recipe
- Steps
- Ingredients
Steps
Pork Scratchings
- Trim any excess fat from the pork belly skin, then place in a saucepan of cold water. Bring to a simmer over low heat. Cover with a cartouche and cook for 2 hours, or until you can pinch through the skin. Drain away the liquid and allow to cool slightly. (Tip: prepare a day before)
- Lay the skin out on a non-stick baking mat and place in a dehydrator, or oven, at 60°C. Leave to dry for 6-8 hours, or until dry, hard and snap-able.
- Break the crispy skin into small pieces. Heat a deep-fryer to 180°C. Fry the skin pieces until puffed up and crispy. Set aside.
Pork Belly
- Preheat oven to 220°C fan-forced.
- Place pork in a metal baking tray. Rub pork all over with oil. Rub salts into scored skin only. Roast for 20-25 minutes, or until skin starts to blister.
- Reduce oven to 160°C fan-forced. Pour milk around pork in tray. Add garlic, lemon myrtle leaves and pepperberries to milk. Roast for 1 hour.
- Increase oven to 240°C fan-forced. Roast for 10 minutes, or until skin is blistered and puffed all over. Remove from oven. Carefully lift pork out of braising liquid and transfer to a plate. Stand loosely covered with foil for 10 minutes before carving.
Lemon Myrtle Salt
- Using a mortar and pestle, crush the extra lemon myrtle and sea salt flakes.
To Serve
- Serve pork scratchings with lemon myrtle salt and with apple sauce as a starter or snack.Serve pork belly with lemon myrtle salt and with a simple green salad and watermelon.