Crispy Skin Pork Belly with Stuffed Sweet Potato

Serves 2

Crispy skin pork belly is up there as being one of my all time favourite dishes and it wasn’t until recently that I had given up on trying to cook it at home because no matter what I tried I could never get it right. I have tried many different methods and none of them seemed to deliver. I could never get the skin to have that amazing crispy crunch when you bite into it or if I could the meat would be dry and just not pleasant to eat. That all changed 4 weeks ago when I decided to give it another go using a slightly different method. I have done this 3 times since and it has been perfect every single time so I thought I would share. I have included a stuffed sweet potato recipe as well as this was an amazing meal that was all to good not to share. Give it a go and I hope you all enjoy it as much as I did!

Crispy Skin Pork Belly

Serves – 2 people
Cooking Time – 3 Hours

Ingredients

  • 500grams Free Range Pork Belly
  • 3 Tablespoon extra virgin olive oil
  • 2 Tablespoon sea salt
  • 2 Cloves garlic (crushed)

Instructions

  1. Preheat the oven to 180C.
  2. Using a sharp knife, score the pork belly skin in a diagonal pattern, about 1 inch apart, without cutting into the meat.
  3. Place crushed garlic, sea salt and pepper into a mortar or small bowl and stir in the olive oil. Rub the mix over the pork and make sure to get it into all the scored sections.
  4. Place the pork belly into a roasting pan and roast at 180°C for 30 minutes.
We now want to slow cook the pork belly so reduce oven temperature to 140°C, then roast for a further 2 hours.
  5. Increase the oven temperature to 200°C and then cook the pork belly for 20-30minutes until the skin is crisp and golden.
  6. Remove from oven and let the pork belly cool a little before serving.

Stuffed Sweet Potato

Serves – 2 people
Cooking Time – 45mins – 1Hr

Ingredients

  • 2 Medium sweet potatoes
  • 3 Rashes of middle bacon (diced)
  • 1 Cup mushrooms (diced)
  • 2 Brown onions (diced)
  • 2 Cloves garlic (crushed)
  • 1 Cup baby spinach leaves
  • 2 Teaspoons fresh oregano (chopped)
  • 1 Tablespoon extra virgin olive oil
  • Sea salt and freshly ground pepper for taste

Instructions

  1. Preheat the oven to 180°C
  2. Pierce each sweet potatoes multiple times with a fork and then place them into a baking tray and cook for 45mins. (I usually do this 15mins before I cook the pork belly for 30mins at 180°C.)
  3. Remove from oven and let stand until cool enough to handle.
  4. In a pan sauté the onions in the olive oil until lightly brown.
  5. Add the mushrooms, bacon, garlic, oregano and salt and pepper. Cook for 3-5mins
  6. Mix together remaining ingredients in a small bowl and set aside until the sweet potatoes are done.
  7. Cut an oval section from the top of each of the sweet potatoes and with a spoon remove the insides leaving the skin hollow. Mash up the sweet potato in a bowl.
  8. Add the sweet potato and spinach into the pan of cooked ingredients and mix them together
  9. Once mixed together stuff the hollow sweet potatoes with the mix.
  10. While the pork belly is cooling I return the sweet potatoes to the oven to cook for a further 10mins at 180°C then remove from the oven and serve with the pork belly.
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