Turn your culinary dreams into reality with this recipe for tender pork belly with crispy crackling and a delicious, rich texture. With the addition of zesty orange and sweet apple, outdoor cooking has never tasted better.
Preparation time: 5 minutes
Cooking time: 1h+
700g boneless pork belly
30 ml extra virgin olive oil
1 tsp salt flakes
1 red onion (cut into 1cm slices)
1 granny smith apple (cut into 1cm slices)
1 orange (cut into 1cm slices)
1 small head organic garlic (cut in half)
1 small bunch sage
2 bay leaves
4 whole star anise
1.5 litre of water
- Preheat your Everdure by Heston Blumenthal on high with the hood down for 4 minutes or until it reaches 200°C.
- Dry the pork skin with paper towels, then using a sharp knife, cut 5mm deep score lines 1cm apart through the skin all the way from top to bottom.
- Rub the olive oil over the skin and sprinkle the salt over the cuts, massaging in well.
- In a roasting tray, alternate slices of red onion, apple and orange. Add the garlic and star anise, and push the sage and bay leaves under the sliced fruit.
- Place the pork belly over the top, arranging the sliced ingredients so that the pork sits very flat. This will produce an all over, even pork crackling.
- Carefully pour some of the water down the side (not over the pork belly), until the bottom half of the pork is submerged. Ensure the scored skin remains well above the water level. It will need to be topped up from time to time during the cooking as the water will evaporate.
- Place the tray into the center of the barbecue and close the hood. Keep the gas taps on high until you develop a light golden crisp skin. Turn down to maintain a temperature of 180°C and cook for 1 hour and 15 minutes or until the meat becomes tender.
- Remove the pork from the barbecue, loosely cover with aluminium foil and allow to rest for 15 minutes.
- Remove the pork from the tray and place upside down (crackling side down) onto a cutting board. Carefully slice into the meat then push hard to cut the pork crackling into a perfectly straight line. Present the portions, crackling side up onto a serving platter sprinkled with a little smoked salt